Grilled Lamb Pitas with Cucumber Salsa and Salad
Nutrition per serving
Calories | 543 kcal |
Protein | 26.4 g |
Carbs | 27.4 g |
Fats | 37.5 g |
Saturated Fat | 14.1 g |
Monounsaturated Fat | 17.2 g |
Polyunsaturated Fat | 3.4 g |
Sugars | 6.2 g |
Fiber | 4.8 g |
Sodium | 213 mg |
Ingredients
Tomatoes, Vine Ripened (on the Vine) | |
Romaine Lettuce | |
Red Onion | |
Whole Wheat Pita Bread | |
Parsley | |
Fresh Mint Leaves | |
cucumber, peeled | |
Yogurt (whole milk) | |
Cinnamon | |
Olive Oil | |
Lamb, ground |
Preparations
1. Preheat the grill to high.
1. Preheat the grill to high.
2. Chop the tomatoes into 1cm cubes.
3. Peel/slice the onion into half-moon shapes.
4. Slice the pita bread in half.
5. Finely chop the parsley and mint.
6. Peel the cucumber, then using a vegetable peeler, peel long strips to form ribbons. (Discard the middle, seeded part).
Cooking Instructions
1. Place the cucumber ribbons into a bowl with a tbsp of yoghurt, half of the sliced onions, a pinch of salt and pepper and mix to coat.
1. Place the cucumber ribbons into a bowl with a tbsp of yoghurt, half of the sliced onions, a pinch of salt and pepper and mix to coat.
2. To make the lamb patties, in a bowl, add the mince, cinnamon, a pinch of salt and ¾ of the parsley. Mix well together and gently form into 2 equal patties. Lightly coat the patties in a little olive oil, place them onto a baking tray and grill them near the top of the grill for 3 minutes on each side.
3. Meanwhile, to make the salad, in a bowl, add the lettuce, ½ the sliced onion, tomatoes, remaining parsley, mint, a pinch of salt and pepper. Toss to combine, then drizzle over a little olive oil.
4. Place the pita under the grill for a minute on each side.
5. Serve the lamb patties inside the pita topped with the cucumber relish and the salad on the side.