Lamb Pitas With Lemon-Mint Sauce
Created by Mikekey on May 6, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 20m
- Recipe #18870
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.
Nutritional Facts
- Serving Size: 1 (282.3 g)
- Calories 584.3
- Total Fat - 32.6 g
- Saturated Fat - 11.7 g
- Cholesterol - 80.3 mg
- Sodium - 1017.6 mg
- Total Carbohydrate - 46.2 g
- Dietary Fiber - 2.4 g
- Sugars - 2 g
- Protein - 25.1 g
- Calcium - 160.3 mg
- Iron - 3.6 mg
- Vitamin C - 32.5 mg
- Thiamin - 0.4 mg