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.
6 ounces 90% lean ground sirloin
4 ounces ground lamb
3 ounces feta cheese, crumbled (about 3/4 cup)
1/4 cup finely chopped red onion
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon kosher salt, divided
3 tablespoons shredded cucumber
1/3 cup plain 2% reduced-fat yogurt
2 (6-inch) whole-wheat pita rounds, halved
1 heirloom tomato, thinly sliced
4 romaine lettuce leaves
Added sugars 0g
Calcium 17% DV
Potassium 7% DV
How to Make It
Preheat a grill to high (450°F to 550°F), or heat a grill pan over high.
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.
Place shredded cucumber on paper towels to drain 5 minutes. Stir together drained cucumber, yogurt, and remaining 1/4 teaspoon salt in a bowl.
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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