Stuff complete wheat pitas with savory strips of lamb and a cool cucumber and yogurt tzatziki sauce for a contemporary and flavorful meal from the Mediterranean. Strive the recipe with rooster, too.
Recipe by Cooking Light
Yield:
4 servings (serving dimension: about 3 ounces lamb, 1 pita, and a couple of/3 cup sauce)
Components
2 teaspoons olive oil
1 tablespoon chopped contemporary rosemary
1 teaspoon bottled minced garlic
½ teaspoon salt, divided
¼ teaspoon black pepper
1 pound boneless leg of lamb, minimize into (3/4-inch) cubes
1 ½ cups finely chopped seeded cucumber
1 tablespoon contemporary lemon juice
⅛ teaspoon black pepper
1 (6-ounce) container plain low-fat yogurt
4 (6-inch) complete wheat pitas
Instructions
Step 1
Warmth oil in a big nonstick skillet over medium-high warmth. Mix rosemary, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and lamb, tossing to coat. Add lamb combination to pan; sauté 4 minutes or till executed.
Step 2
Whereas lamb cooks, mix 1/4 teaspoon salt, cucumber, lemon juice, 1/8 teaspoon pepper, and yogurt. Divide lamb combination evenly amongst every of 4 pitas, and drizzle with sauce.
Diet Details
Per Serving: 391 energy; energy from fats 26%; fats 11.5g; saturated fats 3.5g; mono fats 4.8g; poly fats 1.5g; protein 32.7g; carbohydrates 40.8g; fiber 5.3g; ldl cholesterol 77mg; iron 4.4mg; sodium 742mg; calcium 117mg.
