Directions:
- Whisk together the yogurt, vinegar, 1/4 cup of olive oil, lemon juice, garlic, cinnamon, nutmeg, oregano, and bay leaf in a bowl, and pour into a resealable plastic bag. Add the thinly sliced lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pour in the meat and marinade, and cook until the lamb is no longer pink, and is tender, 15 to 20 minutes. Stir frequently as the meat cooks. Divide the cooked lamb meat among the warmed pita breads, and garnish with tomatoes, onion, and fresh mint leaves to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 813.16 Kcal (3405 kJ) | ||
| Calories from fat | 474.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.69g | 81% | |
|---|---|---|---|
| Cholesterol | 138.94mg | 46% | |
| Sodium | 490.47mg | 20% | |
| Potassium | 790.14mg | 17% | |
| Total Carbs | 39.56g | 13% | |
| Sugars | 4.9g | 20% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 41.36g | 83% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 5.8mg | 32% | |
| Calcium | 160.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 217.35 Kcal (910 kJ) | ||
| Calories from fat | 126.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.08g | 81% | |
|---|---|---|---|
| Cholesterol | 37.14mg | 46% | |
| Sodium | 131.1mg | 20% | |
| Potassium | 211.2mg | 17% | |
| Total Carbs | 10.57g | 13% | |
| Sugars | 1.31g | 20% | |
| Dietary Fiber | 0.48g | 7% | |
| Protein | 11.05g | 83% | |
| Vitamin C | 1.7mg | 11% | |
| Iron | 1.6mg | 32% | |
| Calcium | 42.8mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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