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Categories:
cutlets red wine vinegar parsley onion garlic oregano salt pepper nonfat yogurt cucumber garlic vegetable cooking spray green leaf Bread tomato green onion
Viewed: 51 - Published at: 8 years agoIngredients
- 6 ounces lamb leg cutlets (1/2 inch thick), cut into strips
- 1/4 cup red wine vinegar
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced onion
- 1 teaspoon minced garlic
- 1/2 teaspoon dried oregano
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup plain nonfat yogurt
- 3 tablespoons grated peeled cucumber, drained
- 1/2 teaspoon minced garlic
- 1/8 teaspoon dried dillweed
- Vegetable cooking spray
- 2 green leaf lettuce leaves
- 2 (8-inch) pita bread rounds
- 1/4 cup seeded, chopped tomato
- 1 tablespoon chopped green onion
Method
- Place lamb strips in a heavy-duty, zip-top plastic bag. Combine vinegar and next 6 ingredients, stirring well. Pour vinegar mixture over lamb; seal bag, and shake until meat is well coated. Marinate in refrigerator at least 8 hours.
- Combine yogurt and next 3 ingredients. Cover and chill. Remove lamb from bag; discard marinade. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add lamb; cook 2 to 3 minutes or until browned, stirring frequently. Drain and pat dry with paper towels.
- Place 1 lettuce leaf on each pita round; place half of lamb on each. Top each with 2 tablespoons tomato and half of yogurt mixture. Sprinkle with green onions. Roll up pita rounds and serve.
