Asparagus adds a California twist to this traditional Greek sandwich.
Tzatziki Sauce1/2 Cucumber peeled and chopped1 cup Yogurt, plain1 teaspoon Lemon juice1 small Garlic clove, minced 1/4 teaspoon each Salt and Pepper1/4 cup Mint, chopped freshPitas4 Pita pockets, cut in half1 1/2 pounds Lamb, cut into 2 inch cubes2 bunches Asparagus, ends trimmed1/4 cup Mint leaves, whole2 Tomatoes, cubed1/2 cup Kalamata olives, pitted
Tzatziki SaucePurée all ingredients in a blender until almost smooth, about 1 minute. Chill until ready to assemble.
PitasToss lamb cubes and asparagus with olive oil, salt and pepper in a bowl. Grill over a preheated grill until asparagus is tender and lamb cubes are cooked to a medium rare. Cut asparagus into 2” pieces. Set aside.Lightly grill both sides of the pita breads until heated through yet still soft. Wrap pitas in foil for a few minutes to steam.Divide sandwich ingredients evenly among the 8 pita-halves. Drizzle with the Tsatiki sauce and serve immediately.
Recipe analyzed 4/16/13 using whole-wheat pita, low-fat yogurt and 36 spears of asparagus.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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