Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Load pita pockets with roasted red peppers, ground lamb, and a vibrant three-ingredient sauce for a quick-cooking dinner that's sure to satisfy.

Lisa Bell
Recipe by Cooking Light December 2006

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Read the full recipe after the video.

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

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, combine the first 5 ingredients in a small bowl; cover and chill until ready to serve.

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  • To prepare sandwiches, heat a large nonstick skillet over medium-high heat. Add lamb and beef to pan; cook 5 minutes or until browned, stirring to crumble. Drain well, and set aside. Wipe pan with a paper towel.

  • Lightly coat the pan with cooking spray; return to heat. Add onion; sauté 3 minutes or until tender. Stir in meat mixture, thyme, ground cumin, 1/4 teaspoon salt, crushed red pepper, and garlic. Reduce heat to low; cook for 2 minutes, stirring occasionally. Remove from heat; stir in parsley. Fill each pita half with 1/4 cup lamb mixture, 2 tablespoons cucumbers, about 1 tablespoon roasted peppers, and about 1 tablespoon sauce.

Nutrition Facts

381 calories; calories from fat 28%; fat 11.8g; saturated fat 4.7g; mono fat 4.5g; poly fat 1.2g; protein 27.1g; carbohydrates 40.9g; fiber 2.4g; cholesterol 66mg; iron 3.8mg; sodium 680mg; calcium 163mg.
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