Grilled California Lamb & Asparagus Pitas with Tsatsiki Sauce Recipe
Serving Size: 8 pitas
Preparation
Tsatsiki Sauce
Purée all ingredients in a blender until almost
smooth, about 1 minute. Chill until ready to assemble.
Pitas
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.
Nutrients per serving
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.
Ingredients
Tsatsiki Sauce
- 1/2 cucumber, peeled and chopped
- 1 cup plain yogurt
- 1 teaspoon lemon juice
- 1 small garlic clove, minced
- 1/4 teaspoon each salt and pepper
- 1/4 cup chopped fresh mint
Pitas
- 4 pita breads, cut in half
- 1 1/2 lbs. lamb, cut into 2-inch cubes
- 2 lbs fresh California asparagus, ends trimmed
- 1/4 cup mint leaves, whole
- 2 tomatoes, cubed
- 1/4 cup pitted Kalamata olives
