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 Cooking Light

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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


  • 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


  1. Combine first 5 ingredients, stirring with a whisk.
  2. 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.
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