Lamb Pockets with Cucumber Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 cup grated cucumber |
1/2 cup plain low-fat yogurt |
1/4 teaspoon seasoned salt |
1/4 teaspoon dried dillweed |
1 pound ground lamb or ground round |
1/4 cup chopped onion |
1 garlic clove, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup chopped tomato |
1/4 cup sliced green onions |
4 (6-inch) whole wheat pita bread rounds, cut in half crosswise |
8 green leaf lettuce leaves |
Directions:
1. Press cucumber between layers of paper towels to remove excess moisture. Combine cucumber, yogurt, seasoned salt, and dillweed; cover and chill.
2. Cook meat, chopped onion, and garlic in a large nonstick skillet over medium-high heat until meat is browned, stirring until it crumbles. Drain, if necessary. Stir in 1/4 teaspoon salt and pepper.
3. Combine tomato and green onions. Line each pita half with a lettuce leaf; top evenly with meat mixture, cucumber mixture, and tomato mixture.
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