Grilled Lamb Asparagus Pitas with Tzatziki Sauce

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Grilled Lamb Asparagus Pitas with Tzatziki Sauce

Grilled Lamb Asparagus Pitas with Tzatziki Sauce
Number of Servings: 8 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: less than 15 minutes Source: California Asparagus Commission
Food Groups: Vegetables, Grains, Protein
Main Ingredient: Vegetables , Other Meats
Meal Type: Lunch Entrée, Dinner Entrée
Nutrition Content: Good Source of Calcium
Origin: Mediterranean & Mid-Eastern

Asparagus adds a California twist to this traditional Greek sandwich.


Tzatziki Sauce
1/2 Cucumber peeled and chopped
1 cup Yogurt, plain
1 teaspoon Lemon juice
1 small Garlic clove, minced
1/4 teaspoon each Salt and Pepper
1/4 cup Mint, chopped fresh

4 Pita pockets, cut in half
1 1/2 pounds Lamb, cut into 2 inch cubes
2 bunches Asparagus, ends trimmed
1/4 cup Mint leaves, whole
2 Tomatoes, cubed
1/2 cup Kalamata olives, pitted


Tzatziki Sauce

Purée all ingredients in a blender until almost smooth, about 1 minute. Chill until ready to assemble.


Toss 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.

Nutrient Information
Calories: 281
Total Fat: 10 g
Saturated Fat: 2 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat:
Sodium: 576 mg
Carbohydrates: 28 g
Protein: 23 g
Fiber: 5 g
Vitamin A:
Vitamin C:
Calcium: 93 mg

Cook's Notes:

Recipe analyzed 4/16/13 using whole-wheat pita, low-fat yogurt and 36 spears of asparagus.