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Lamb In Pita Bread

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  Lean loin lamb 1⁄2 Pound, well trimmed (Cut Into 1 Inch Cubes)
  6 inch pita bread 8
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped green bell pepper 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), crushed
  Canned whole tomatoes with their liquid 8 Ounce (1 Can)
  Cooked chickpeas 1 Cup (16 tbs)
  Chopped black olives 1⁄4 Cup (4 tbs)
  Dried rosemary/1 1/2 teaspoon chopped fresh rosemary 1⁄2 Teaspoon, crumbled
  Cinnamon 1⁄4 Teaspoon
  Plain low-fat yogurt 1 Cup (16 tbs)
  Chopped mint 1⁄4 Cup (4 tbs)
  Ground black pepper 1⁄4 Teaspoon
  Crumbled feta cheese 1⁄4 Cup (4 tbs)

1. Place the lamb in a food processor and process just until ground. Set aside.
2. Preheat the oven to 300°.
3. Stack the pitas, wrap in foil and set aside.
4. In a medium-size nonstick skillet, brown the lamb, onion, bell pepper and garlic over medium-high heat, stirring constantly until the lamb is no longer pink; spoon the lamb mixture into a strainer to drain the fat and return to the skillet. Add the tomatoes and their liquid, the chickpeas, olives, rosemary and cinnamon, stirring and mashing the chickpeas and tomatoes with a spoon, and cook until heated through.
5. Meanwhile, heat the pitas in the oven.
6. Combine the yogurt, mint and pepper in a small bowl; set aside.
7. Add the cheese to the skillet and heat until the cheese melts.
8. Cut a small slice from the top of each pita. Spoon the lamb mixture into the pitas and top with the yogurt mixture.

Recipe Summary

Main Dish

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Lamb In Pita Bread Recipe