Rating: 4 stars
7 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 3

Stuff whole wheat pitas with savory strips of lamb and a cool cucumber and yogurt tzatziki sauce for a fresh and flavorful meal from the Mediterranean. Try the recipe with chicken, too.

Lorrie Hulston Corvin
Recipe by Cooking Light January 2004

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: about 3 ounces lamb, 1 pita, and 2/3 cup sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Combine rosemary, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and lamb, tossing to coat. Add lamb mixture to pan; sauté 4 minutes or until done.

    Advertisement
  • While lamb cooks, combine 1/4 teaspoon salt, cucumber, lemon juice, 1/8 teaspoon pepper, and yogurt. Divide lamb mixture evenly among each of 4 pitas, and drizzle with sauce.

Nutrition Facts

391 calories; calories from fat 26%; fat 11.5g; saturated fat 3.5g; mono fat 4.8g; poly fat 1.5g; protein 32.7g; carbohydrates 40.8g; fiber 5.3g; cholesterol 77mg; iron 4.4mg; sodium 742mg; calcium 117mg.
Advertisement
Advertisement