Yield
4 servings (serving size: 2 stuffed pita halves)

Load pita pockets with roasted red peppers, ground lamb, and a vibrant three-ingredient sauce for a quick-cooking dinner that's sure to satisfy.

How to Make It

Step 1

To prepare sauce, combine the first 5 ingredients in a small bowl; cover and chill until ready to serve.

Step 2

To prepare sandwiches, heat a large nonstick skillet over medium-high heat. Add lamb and beef to pan; cook 5 minutes or until browned, stirring to crumble. Drain well, and set aside. Wipe pan with a paper towel.

Step 3

Lightly coat the pan with cooking spray; return to heat. Add onion; sauté 3 minutes or until tender. Stir in meat mixture, thyme, ground cumin, 1/4 teaspoon salt, crushed red pepper, and garlic. Reduce heat to low; cook for 2 minutes, stirring occasionally. Remove from heat; stir in parsley. Fill each pita half with 1/4 cup lamb mixture, 2 tablespoons cucumbers, about 1 tablespoon roasted peppers, and about 1 tablespoon sauce.

Ratings & Reviews

Bianca09's Review

Bianca09
December 08, 2010
I really enjoyed the flavor of the meat but I did add more seasonings than what it called for. However the sauce was a little bland for my taste. It just felt like it was missing something. I'll have to play with it a little because otherwise I liked everything else.

HomeCookinFirst's Review

HomeCookinFirst
November 19, 2010
This recipe hit all my hot buttons - lamb, onions, and tons of flavor. Definitely a new regular in our household.

EllenDeller's Review

EllenDeller
April 16, 2009
Good weeknight dinner--made with all lamb (love the strong flavor), used cilantro instead of parsley, and doubled the roasted red bell peppers. Served with homemade oven fries sprinkled with greek seasoning and a romaine salad with artichokes and kalmata olives. Very tasty!