Lamb Pita Pockets with Roasted Peppers, Cucumbers, and Feta
Transport yourself to the white sands and blue seas of Greece.
- 1 lb lamb boneless leg, cut into 1 1/2-inch cubes
- 3 Tbs olive oil
- 4 tsp fresh lemon juice
- 2 cloves garlic, finely chopped
- 1 Tbs fresh mint leaves, chopped
- 1 Tbs fresh oregano leaves. chopped
- 1 small red onion, cut into wedges
- 4 12-inch wooden skewers, soaked in water
- Salt and pepper, to taste
- 1 small cucumber, seeded and thinly sliced
- 1 cup roasted red bell peppers, thinly sliced
- 1/2 cup feta cheese, crumbled
- 4 6-inch pitas or flatbread, warmed
- 1/2 cup prepared. cucumber salad dressing
- In a large, sealable plastic bag, combine lamb, olive oil, lemon juice, garlic, mint, and oregano. Refrigerate and marinate 1 hour or overnight.
- Remove meat from marinade and discard marinade. Alternately thread lamb and red onion onto skewers. Season kabobs with salt and pepper.
- Grill over medium-hot coals, 7 minutes per side, or until desired degree of doneness: 145°F for medium-rare, 160°F for medium, and 170°F for well.
- Remove lamb from grill, cover and let stand 5 minutes. Slice lamb into thin strips.
- In bowl, combine cucumber, roasted red peppers, and feta; set aside.
- To serve, split and open each pita bread. Place grilled lamb and onions in pita bread, top with bell pepper and cucumber mixture, and drizzle with dressing.
Calories from Fat 290 (49%)
(50%)Total Fat 33g
(41%)Saturated Fat 8g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Total Carbohydrate 45g
(26%)Dietary Fiber 6g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.