Grilled Lamb & Asparagus Pitas with Tsatsiki Sauce Recipe - California Lamb

Grilled California Lamb & Asparagus Pitas with Tsatsiki Sauce Recipe

Serving Size: 8 pitas


Tsatsiki Sauce

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.

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.


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


  • 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

asparagus, greek, pita, tsatsiki sauce, tzatsiki sauce