Ingredients
- 2/3 cup low-fat yogurt (plain)
- 2 tablespoons chopped fresh mint
- 2 teaspoons grated lemon rind
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 12 ounces ground lamb
- 1/2 cup (4 ounce) red onion, finely chopped
- 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
- 9 ounces pita bread (four 6-inch, cut in half)
- 5 ounces cucumber (1 cup, peeled, seeded and thinly sliced)
- 1/2 cup roasted red bell peppers (cut into 1/4-inch strips, from a jar)
How to Make
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Step 1: To prepare sauce, combine the first 5 ingredients in a small bowl; cover and chill until ready to serve.
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Step 2: To prepare sandwiches, heat a large nonstick skillet over medium-high heat. Add lamb to pan; cook 5 minutes or until browned, stirring to crumble. Drain well, remove to a plate and set aside. Wipe pan with a paper towel.
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Step 3: Lightly coat the pan with cooking spray; return to heat. Add onion; sauté 3 minutes or until tender.
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Step 4: Stir in meat mixture, thyme, ground cumin, 1/4 teaspoon salt, crushed red pepper, and garlic.
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Step 5: Reduce heat to low; cook for 2 minutes, stirring occasionally. Remove from heat; stir in parsley.
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Step 6: 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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Step 7: Serve.
We hope you enjoy this recipe!
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