Roast Lamb Pitas with Spicy Sesame Yogurt Sauce
Here's a nice change from typical Greek gyro sandwiches. It's best to pack the yogurt sauce in a separate container so the sandwich won't become soggy before lunchtime; either drizzle the sauce into the pita halves just before eating, or serve it on the side for dunking.
Yield: 2 servings (serving size: 2 stuffed pita halves and 1/4 cup sauce)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 434
- Calories from fat: 28%
- Fat: 13.7g
- Saturated fat: 4.2g
- Monounsaturated fat: 5.3g
- Polyunsaturated fat: 2.8g
- Protein: 30.8g
- Carbohydrate: 47.7g
- Fiber: 3.3g
- Cholesterol: 70mg
- Iron: 4mg
- Sodium: 596mg
- Calcium: 166mg
Ingredients
- 1/2 cup plain fat-free yogurt
- 1 tablespoon tahini (sesame-seed paste)
- 1/2 teaspoon chile garlic sauce (such as Lee Kum Kee)
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 2 (6-inch) pitas, cut in half
- 1 1/4 cups shredded Simple Roasted Leg of Lamb (about 5 ounces)
- 1 cup thinly sliced red onion
- 1 cup thinly sliced cucumber
- 2 plum tomatoes, seeded and thinly sliced
Preparation
- Combine first 5 ingredients, stirring with a whisk.
- Fill each pita half with about 1/3 cup Simple Roasted Leg of Lamb, 1/4 cup onion, and 1/4 cup cucumber. Divide tomato slices evenly among pita halves. Wrap sandwiches in foil or parchment paper; chill. Serve with sauce.
Roast Lamb Pitas with Spicy Sesame Yogurt Sauce Recipe at a Glance
- COURSE: Sandwiches
- CONVENIENCE: Make-Ahead, Portable/Picnic
- CUISINE: Mediterranean, Greek
- MAIN INGREDIENT: Lamb
- OCCASION: Spring, Summer
- PUBLICATION: Cooking Light
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