The inspiration for these fajitas is the gyro, the Greek lamb-filled pita sandwich. Make the sauce first so it can chill while the lamb marinates.

Recipe by Cooking Light January 1996

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Recipe Summary

Yield:
4 servings (serving size: 1 fajita and 6 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from lamb, and cut into thin strips. Combine lamb and next 5 ingredients (lamb through garlic) in a zip-top heavy-duty plastic bag; seal bag, and shake well to coat. Marinate in refrigerator 20 minutes.

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  • Heat tortillas according to package directions.

  • Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add lamb; sauté 6 minutes. Divide lamb evenly among tortillas; sprinkle with mint, and roll up. Serve with Cucumber-Dill Sauce.

Nutrition Facts

324 calories; calories from fat 27%; fat 9.6g; saturated fat 2.3g; mono fat 4.6g; poly fat 1.9g; protein 25.3g; carbohydrates 32.8g; fiber 1.8g; cholesterol 56mg; iron 3.5mg; sodium 471mg; calcium 193mg.
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