Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Lamb Pockets with Dilled Cucumber Topping

No recipe image available.Simply seasoned ground lamb served in warm, whole wheat pita bread with tomato and green onions and a creamy cucumber yogurt topping.

Recipe Ingredients:

1 cup grated unpeeled cucumber, drained well
1/4 teaspoon dried whole dillweed
1/4 teaspoon seasoned salt
1/2 cup plain yogurt
1 pound ground lamb
1/4 cup chopped onion
1 garlic clove, finely minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups seeded, chopped tomatoes
1/2 cup sliced green onions
4 (6-inch) whole wheat pita bread rounds, halved
8 lettuce leaves

Cooking Directions:

  1. Combine first 4 ingredients in a small bowl; stir well. Cover and chill.
  2. Cook lamb, onion and garlic in a skillet over medium heat, until browned, stirring mixture to crumble meat. Drain. Stir in salt and pepper.
  3. Combine tomatoes and green onions; set aside.
  4. Line each pita half with a lettuce leaf; spoon 1/4 cup meat mixture into bread pockets. Top each sandwich with 2 tablespoons of cucumber mixture and 1/4 cup tomato mixture. Serve immediately.

Makes 8 servings.