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Grilled Lamb and California Asparagus Pitas with Tsatsiki Sauce

Lamb Chops MadridRecipe courtesy of the California Asparagus Commission.

Recipe Ingredients:

Tsatsiki Sauce:
1/2 cucumber peeled and chopped
1 cup plain yogurt
1 small garlic clove, minced
1 teaspoon lemon juice
1/4 teaspoon each salt and pepper
2 tomatoes, cubed
1/4 cup chopped fresh mint

Pitas:
4 pita pockets, cut in half
1 1/2 pounds lamb, cut into 2-inch cubes
2 bunches asparagus, ends trimmed
1/4 cup mint leaves, whole
1/2 cup pitted Kalamata olives

Cooking Directions:

  1. For Tsatsiki Sauce: purée all ingredients in a blender until almost smooth, about 1 minute. Chill until ready to assemble.
  2. Toss lamb cubes and asparagus with olive oil, salt and pepper in a bowl. Grill over a preheated grill until asparagus is
  3. tender and lamb cubes are cooked to a medium rare. Cut asparagus into 2-inch pieces. Set aside.
  4. Lightly grill both sides of the pita breads until heated through yet still soft. Wrap pitas in foil for a few min to steam.
  5. Divide sandwich ingredients evenly among the 8 pita-halves. Drizzle with the Tsatsiki sauce and serve immediately.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 337; Calories From Fat: 100; Total Fat: 11g; Saturated Fat: 5g; Cholesterol: 91mg; Total Carbs: 26g; Fiber: 4g; Protein: 14g; Sodium: 334mg.

Recipe and photograph courtesy of the California Asparagus Commission.