Lamb Pitas with Lemon-Mint Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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:
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 |
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) |
Directions:
1. To prepare sauce, combine the first 5 ingredients in a small bowl; cover and chill until ready to serve.
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.
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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