Herbed lamb patties are topped with zingy feta-yogurt sauce in this Greek-inspired sandwich. For tender lamb, avoid overworking the meat mixture.

Jaime Harder
Recipe by Cooking Light July 2007

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Recipe Summary

Yield:
5 servings (serving size: 2 stuffed pita halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Combine first 10 ingredients in a large bowl. Add lamb; stir just until combined. Divide mixture into 10 equal portions, shaping each into a 1/4-inch-thick oval patty. Place patties on a broiler pan coated with cooking spray. Broil 2 minutes on each side or until done.

  • Combine cheese and yogurt in a small bowl; set aside.

  • Arrange 1 patty, 2 cucumber slices, 1 lettuce leaf, and 1 tomato slice in each pita half. Drizzle each pita half with about 1 1/2 teaspoons cheese mixture. Serve immediately.

Nutrition Facts

400 calories; calories from fat 32%; fat 14.3g; saturated fat 5.4g; mono fat 4.6g; poly fat 2.1g; protein 26.1g; carbohydrates 45.8g; fiber 7.2g; cholesterol 54mg; iron 4.2mg; sodium 774mg; calcium 87mg.
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