Greek Pitas with Lemon-Mint Sauce
Verified by stevemur
|2/3 cupPlain low fat yogurt|
|2 tablespoonsFresh mint; chopped|
|2 teaspoonsLemon Rind; grated|
|1/4 teaspoonBlack pepper|
|6 ouncesGround lamb|
|6 ouncesGround sirloin|
|1/2 cupRed onion; chopped|
|1 teaspoonFresh thyme; minced|
|1/4 teaspoonGround cumin|
|1/8 teaspoonCrushed red pepper|
|2 clovesGarlic; minced|
|1/4 cupFresh parsley; minced|
|4 eachPita breads|
|1 cupCucumber; peeled, thinly sliced|
|2 eachRed bell pepper; roasted, 1/4" strips|
Greek Pitas with Lemon-Mint Sauce Preparation
To prepare sauce, combine the first 5 ingredients in a small bowl; cover and chill until ready to serve.
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 towl.
Lightly coat the pan with cooking spray; return to heat. Add onion; saute 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 cu lamb mixture, 2 tablespoons cucumbers, about 1 roasted peppers, and about 1 tablespoon sauce.
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