LAMB PITAS WITH TOMATO, SCALLIONS AND MINT YOGURT DRESSING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 pitas, 2 servings
Number Of Ingredients 11
Steps:
- Wrap pitas in foil and warm in a low oven. Thinly slice the cooked lamb. In a small skillet over moderate heat bring the chicken stock to a boil, the reduce heat to low. Add the sliced lamb to reheat while keeping it moist.
- To a second skillet over moderate heat add oil, 1 turn of the pan, diced tomatoes and scallions. Heat tomatoes and onions through, 2 minutes. Season with salt and pepper then turn off the burner.
- Combine yogurt with cumin, coriander and mint.
- To assemble, remove meat from warm broth with tongs and shake off excess liquid. Arrange a few slices of lamb down the center of the pita. Top with a few spoonfuls each of tomatoes and scallions and the yogurt dressing.
SPICED MIDDLE EASTERN LAMB PATTIES WITH PITA AND YOGURT
Whether you spell it kefta or köfte or kufte or some other variation, you can find versions of these lamb or beef meatballs throughout the Middle East. The seasoning mixture here is simple, with spices you should already have on your shelf and you can play around, adding fresh or dried mint, grated onion, or a pinch of cinnamon. And if you like a garlicky yogurt sauce, by all means, add a minced clove.
Provided by Kristin Donnelly
Categories Sandwich Ground Lamb Summer Grill Grill/Barbecue Coriander Cumin Sandwich Theory
Yield Makes 4 to 6 pita sandwiches
Number Of Ingredients 14
Steps:
- For the sauce:
- In a small bow, whisk the yogurt with the lemon juice. Stir in the chopped herbs, season with salt and refrigerate until ready to use.
- For the patties and pita:
- In a bowl, use your hands to mix together all of the ingredients, except for the pita. Form the mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm
- Preheat a grill for at least 10 minutes and prepare it for grilling over moderately high heat. If you are using a charcoal grill, leave one area where you can grill the pita indirectly.
- Oil the grill grates and grill the patties until dark brown grill marks form on the bottom, 5 to 6 minutes. Flip the patties and grill for 4 to 6 minutes longer, until just cooked through.
- Meanwhile, wrap the pita in foil and set the package on the top shelf of a gas grill or in the cooler spot of a charcoal grill and allow them to warm through, 8 to 10 minutes.
- Wrap 2 or 3 patties in each pita, spoon some of the yogurt sauce alongside and serve with herb sprigs, passing the remaining yogurt sauce at the table.
SPICED LAMB PITAS WITH YOGURT SAUCE
Ground lamb was on sale at ALDI. I bougth some and wanted to make something yummy with it. I'm not a huge fan of ground lamb, but I love this dish with ground chicken! You can make it with whatever ground meat you prefer.
Provided by Amy H.
Categories Sandwiches
Time 30m
Number Of Ingredients 22
Steps:
- 1. In a small bow, whisk the yogurt with the lemon juice. Add the 2 Tbsp. chopped parsley and chopped dill. Chill in fridge until ready to use.
- 2. In a large bowl, mix together Lamb, bread crumbs, garlic, coriander, cumin, paprika, salt and pepper. Continue to mix with hands until thoroughly combined.
- 3. Pat mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm.
- 4. Oil the grill grates and preheat the grill.
- 5. Grill the patties over medium high heat about seven minutes. Flip the patties and grill for 4 to 6 minutes longer, completely cooked.
- 6. While patties are grilling, wrap the pita in aluminum foil and place on an unused portion of the grill or throw in a warm oven until for 5 minutes or so or until warmed through.
- 7. Place two lamb patties in pita, drizzle with yogurt sauce and sprinkle with more fresh parsley and fresh veggies of your choice, fold or wrap, and enjoy!
- 8. Optional Directions for Rainiy day: Line the bottom of a broiler pan with aluminum foil (makes clean up easier) Then spray top with nonstick cooking spray. Place patties on broiler pan. Broil 6 inches from heat for about 6 minutes per side or until completely cooked.
LAMB PITAS WITH YOGURT SAUCE
Steps:
- 1. To prepare sauce, combine sauce ingredients in a small bowl. Cover and chill until ready to use.
- 2. To prepare pitas, heat a nonstick skillet over medium-high heat. Add lamb and cook 5 minutes, or until browned, stirring to crumble. Drain well, remove to plate and set aside.
- 3. Lightly coat same pan with nonstick cooking spray and add onion. Saute 3 minutes or until softened.
- 4. Stir in cooked lamb, oregano, cumin, salt, crushed red pepper and garlic. Reduce heat to low and cook 2 minutes, stirring occasionally. Remove from heat and stir in parsley.
- 5. Open pita halves and divide meat mixture evenly among the 4 halves. Add cucumber slices and tomato halves evenly. Top each with some of the sauce and serve.
LAMB WITH VEGETABLES AND YOGURT SAUCE IN A PITA
Provided by Marian Burros
Categories dinner, easy, main course
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Turn on toaster oven or oven. If using broiler, turn on and cover pan with aluminum foil.
- Trim the lamb of fat, and marinate in a small bowl with a mixture of vinegar and oil until ready to cook.
- Mince the garlic, and combine with the yogurt and lemon juice.
- Wash, dry and mince the mint, and add to the yogurt.
- Wash and trim the ends from the cucumbers, and slice very thinly. Wash, trim and slice the tomatoes; then, slice the onion thinly.
- Prepare stove-top grill, if using. Broil or grill lamb 5 to 7 minutes, turning once, until it is rare.
- Wrap pitas in foil and heat for about 3 minutes, until they are hot and soft.
- Slice lamb.
- Slice pitas open. If using large ones, cut in half; fill each half with sauce, lamb, cucumbers, tomatoes and onion, then serve. Keep remaining pitas hot. Repeat with remaining halves or whole small pitas.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 11 grams, Carbohydrate 44 grams, Fat 20 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 8 grams, Sodium 295 milligrams, Sugar 19 grams
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