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A delicious Greek classic that's perfect for a light summer supper!1 pound ground lamb
1 clove garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
4 pita bread rounds, cut in half
Shredded lettuce
Chopped tomato
Cucumber Sauce (recipe follows)
In medium skillet, cook lamb with garlic, oregano, salt, and pepper until no longer pink, about 5 minutes. Drain excess fat. Place 2 heaping tablespoons cooked meat into each pita pocket. Divide lettuce and tomato among pockets. Serve with Cucumber Sauce.
Makes 4 servings
Cucumber Sauce
1 cup ranch dressing
1/2 cup peeled, seeded and chopped cucumber
1/4 cup crumbled feta cheese
1/2 teaspoon dried dill weed
In small bowl, combine all ingredients. Stir until blended. REDUCED FAT TIP Use low-fat or fat-free ranch dressing in sauce. Servings: Per serving Calories: 757 Cholesterol: 90 mg
Fat: 46 g
Sodium: 1025 mg
Carbohydrates: 58 g
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