Serving Size: 8 pitas
Purée all ingredients in a blender until almost
smooth, about 1 minute. Chill until ready to assemble.
Toss lamb cubes and asparagus with olive oil, salt and pepper in a bowl. Grill over a preheated grill until asparagus is tender and lamb cubes are cooked to a medium rare. Cut asparagus into 2-inch pieces. Set aside. Lightly grill both sides of the pita breads until heated through yet still soft. Wrap pitas in foil for a few minutes to steam.
Divide sandwich ingredients evenly among the 8 pita halves. Drizzle with the Tsatiki sauce and serve immediately.
Calories: 377, calories from fat: 100, fat: 11 gms, sat. fat: 5 gms, cholesterol: 91mg, sodium: 334 mg, carbohydrate: 26 gms, dietary fiber: 4 gms, protein: 14 gms
Gently mix first 9 ingredients together; set aside. Brush melted butter onto both sides of bread slices and cut them into 4 squares each. Carefully, push each square into a mini-muffin cup, and fill loosely with lamb mixture. Sprinkle with grated Parmesan and bake 12 minutes, until bread is toasted all around and meat is done. Serve hot.