Lamb And Sweet Onion Pitas With Orange Cucumber Salad Recipes

LAMB PITAS WITH YOGURT SAUCE

Lamb Pitas with Yogurt Sauce image

The spiced lamb in these stuffed pita pockets goes perfectly with cool cucumber and yogurt. It's like having your own Greek gyro stand in the kitchen. -Angela Leinenbach, Mechanicsville, Virginia

Provided by Taste of Home

Categories Lunch

Time 6h35m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 pounds lamb stew meat (3/4-inch pieces)
1 large onion, chopped
1 garlic clove, minced
1/3 cup tomato paste
1/2 cup dry red wine
1-1/4 teaspoons salt, divided
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 medium cucumber
1 cup plain yogurt
16 pita pocket halves, warmed
4 plum tomatoes, sliced

Steps:

In a large skillet, heat oil over medium-high heat; brown lamb in batches. Transfer lamb to a 3- or 4-qt. slow cooker, reserving drippings in skillet., In drippings, saute onion over medium heat until tender, 4-6 minutes. Add garlic and tomato paste; cook and stir 2 minutes. Stir in wine, 1 teaspoon salt, oregano and basil. Add to lamb. Cook, covered, on low until lamb is tender, 6-8 hours., To serve, dice enough cucumber to measure 1 cup; thinly slice remaining cucumber. Combine diced cucumber with yogurt and remaining salt. Fill pita halves with lamb mixture, tomatoes, sliced cucumbers and yogurt mixture. Freeze option: Freeze cooled lamb mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 383 calories, Fat 11g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 766mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic exchanges

LAMB & CUCUMBER SALAD PITAS RECIPE - (4.4/5)

Lamb & Cucumber Salad Pitas Recipe - (4.4/5) image

Provided by LRay

Number Of Ingredients 12

Ingredients

1 large cucumber, peeled, seeded, and coarsely chopped, about 2 cups
1 small red onion, thinly sliced, about 1 cup
1/2 cup pitted kalamata olives, halved
1/2 cup packed fresh mint leaves
1 jalapeno chile pepper, stemmed, seeded, and thinly sliced
1 1/2 teaspoons dried oregano, crushed
1/4 cup lemon juice
3 tablespoons olive oil
1/2 cup plain yogurt
2 cloves garlic, minced
1 pound ground lamb
4 soft flatbreads

Steps:

CUCUMBER SALAD: In a medium bowl combine cucumber, onion, olives, half the mint leaves, jalapeno, and oregano. Add lemon juice and 2 tablespoons oil; toss to coat. YOGURT SAUCE: In a small bowl combine yogurt and 1 clove garlic. Chop remaining mint and stir into yogurt mixture. Season with salt and pepper. LAMB: In a large bowl combine lamb, remaining clove of garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon. black pepper. Heat remaining oil in a 12-inch skillet over medium-high heat. Spoon meat into 4 mounds in skillet, leaving space between mounds. Cook 2 minutes. Press mounds into thin patties using the back of a wide spatula. Cook 2 to 3 minutes more or until browned. Turn; cook 2 minutes more or until done (160 degrees F). ASSEMBLY: Serve lamb patties in flatbread topped with yogurt mixture and Cucumber Salad. Makes 4 servings. Better Homes and Gardens, April 2016, Page 80. Per serving: 236 kcal cal., 14 g fat (1 g sat. fat, 5 g polyunsaturated fat, 6 g monounsatured fat), 0 mg chol., 402 mg sodium, 17 g carb., 2 g fiber, 5 g sugar, 14 g pro. Percent Daily Values are based on a 2,000 calorie diet

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