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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|Serving Size: 1 Serving (277g)|
|Recipe Makes: 4|
|Calories from Fat: 176 (48%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 62.9mg||19 %|
|Sodium 240.8mg||8 %|
|Potassium 590.1mg||16 %|
|Total Carbohydrate 26.9g||8 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 23.9g|
|Protein 20.3g||29 %|
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Calories per serving: 368
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