Lamb Pitas with Yogurt Sauce Recipe

Lamb Pitas with Yogurt Sauce Recipe
Lamb Pitas with Yogurt Sauce Recipe photo by Taste of Home
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Lamb Pitas with Yogurt Sauce Recipe

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The spiced lamb in these stuffed pita pockets goes perfectly with cool cucumber and yogurt. It's like having your own Greek gyro stand in the kitchen! —Angela Leinenbach, Mechanicsvlle, Virginia
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Cook: 6 hours.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Cook: 6 hours.

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds lamb stew meat (3/4-inch pieces)
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1/3 cup tomato paste
  • 1/2 cup dry red wine
  • 1-1/4 teaspoons salt, divided
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 medium cucumber
  • 1 cup (8 ounces) plain yogurt
  • 16 pita pocket halves, warmed
  • 4 plum tomatoes, sliced

Directions

In a large skillet, heat oil over medium-high heat; brown lamb in batches. Transfer lamb to a 3- or 4-qt. slow cooker, reserving drippings in skillet.
In drippings, saute onion over medium heat until tender, 4-6 minutes. Add garlic and tomato paste; cook and stir 2 minutes. Stir in wine, 1 teaspoon salt, oregano and basil. Add to lamb. Cook, covered, on low until lamb is tender, 6-8 hours.
To serve, dice enough cucumber to measure 1 cup; thinly slice remaining cucumber. Combine diced cucumber with yogurt and remaining salt. Fill pitas with lamb mixture, tomatoes, sliced cucumbers and yogurt mixture.
Freeze option: Freeze cooled lamb mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Yield: 8 servings.
Originally published as Lamb Pitas with Yogurt Sauce in Simple & Delicious August/September 2017

Nutritional Facts

2 filled pita halves: 383 calories, 11g fat (3g saturated fat), 78mg cholesterol, 766mg sodium, 39g carbohydrate (5g sugars, 3g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.

  • 2 tablespoons olive oil
  • 2 pounds lamb stew meat (3/4-inch pieces)
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1/3 cup tomato paste
  • 1/2 cup dry red wine
  • 1-1/4 teaspoons salt, divided
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 medium cucumber
  • 1 cup (8 ounces) plain yogurt
  • 16 pita pocket halves, warmed
  • 4 plum tomatoes, sliced
  1. In a large skillet, heat oil over medium-high heat; brown lamb in batches. Transfer lamb to a 3- or 4-qt. slow cooker, reserving drippings in skillet.
  2. In drippings, saute onion over medium heat until tender, 4-6 minutes. Add garlic and tomato paste; cook and stir 2 minutes. Stir in wine, 1 teaspoon salt, oregano and basil. Add to lamb. Cook, covered, on low until lamb is tender, 6-8 hours.
  3. To serve, dice enough cucumber to measure 1 cup; thinly slice remaining cucumber. Combine diced cucumber with yogurt and remaining salt. Fill pitas with lamb mixture, tomatoes, sliced cucumbers and yogurt mixture.
    Freeze option: Freeze cooled lamb mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
    Yield: 8 servings.
Originally published as Lamb Pitas with Yogurt Sauce in Simple & Delicious August/September 2017

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