Lamb Pitas with Lemon-Mint Sauce

3 Reviews
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4 servings (serving size: 2 stuffed pita halves)
By Lisa Bell
December 2006
RECIPE BY Cooking Light

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.

Ingredients

  • Sauce:
  • 2/3 cup plain low-fat yogurt
  • 2 tablespoons chopped fresh mint
  • 2 teaspoons grated lemon rind
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • Sandwiches:
  • 6 ounces ground lamb
  • 6 ounces ground sirloin
  • Cooking spray
  • 1/2 cup finely chopped red onion
  • 1 teaspoon minced fresh thyme
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1/4 cup minced fresh parsley
  • 4 (6-inch) pitas, cut in half
  • 1 cup peeled seeded thinly sliced cucumber
  • 2 bottled roasted red bell peppers, cut into 1/4-inch strips (about 1/2 cup)

Nutritional Information

  • Calories 381
  • Caloriesfromfat 28%
  • Fat 11.8g
  • Satfat 4.7g
  • Monofat 4.5g
  • Polyfat 1.2g
  • Protein 27.1g
  • Carbohydrate 40.9g
  • Fiber 2.4g
  • Cholesterol 66mg
  • Iron 3.8mg
  • Sodium 680mg
  • Calcium 163mg

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

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Ratings & Reviews

Bianca09's Review

Bianca09
December 08, 2010
I really enjoyed the flavor of the meat but I did add more seasonings than what it called for. However the sauce was a little bland for my taste. It just felt like it was missing something. I'll have to play with it a little because otherwise I liked everything else.

HomeCookinFirst's Review

HomeCookinFirst
November 19, 2010
This recipe hit all my hot buttons - lamb, onions, and tons of flavor. Definitely a new regular in our household.

EllenDeller's Review

EllenDeller
April 16, 2009
Good weeknight dinner--made with all lamb (love the strong flavor), used cilantro instead of parsley, and doubled the roasted red bell peppers. Served with homemade oven fries sprinkled with greek seasoning and a romaine salad with artichokes and kalmata olives. Very tasty!