CookingLight diet CookingLight diet
Caitlin Bensel
Active Time
20 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: 1 sandwich)

Your favorite Mediterranean takeout just got a wholesome makeover. We mixed in lean ground sirloin with the lamb for a lighter patty; lemon and cumin keep the flavor bright and bold. Be sure to let the cucumber dry before stirring it into the yogurt to keep the sauce nice and creamy. Double up on this easy recipe, set out a bowl of your favorite hummus with veggies, and your next backyard party is ready to go.

How to Make It

Step 1

Preheat a grill to high (450°F to 550°F), or heat a grill pan over high.

Step 2

Combine beef, lamb, feta, onion, lemon zest, lemon juice, cumin, paprika, pepper, and 1/4 teaspoon salt in a bowl; stir well (or use your hands) to incorporate. Divide mixture into 4 equal portions; shape portions into oval patties. Lightly coat grill grate with cooking spray; place patties on oiled grate. Grill to desired degree of doneness, 2 to 3 minutes per side for medium-well.

Step 3

Place shredded cucumber on paper towels to drain 5 minutes. Stir together drained cucumber, yogurt, and remaining 1/4 teaspoon salt in a bowl.

Step 4

Place pita halves on grill grates; grill until lightly toasted, about 1 minute per side. Spoon about 2 tablespoons yogurt sauce into each toasted pita. Divide patties, tomato slices, and lettuce evenly among each pita half.

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