1/1 Photo of Garlic-Rosemary Pita Sandwich
This recipe came to my e-mail inbox from myrecipes.com, and I think it was originally from the January 2004 issue of Cooking Light. I usually substitute chicken for the lamb, which is also very good, but lamb is the traditional Greek meat to use. I only add tzatziki and tomatoes to my pita, but you can add anything you'd like. You can purchase store-bought tzatziki and pita bread, or I (and many others) have recipes for them on here as well. The pita bread in this recipe is meant to be rolled around the filling like a taco, not stuffed like a pocket (the "taco way" with pita bread is also more Greek, I believe, whereas the "pita pocket way" is more Lebanese or other regions). These are really easy, really good, and go well served with vegetable fritters or roasted vegetables.
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Units: US | Metric
- 1Heat oil in a large nonstick skillet over medium-high heat.
- 2Combine rosemary, garlic, salt, pepper, and lamb, tossing to coat.
- 3Add lamb mixture to pan; sautÃ© about 4 minutes or until done.
- 4Divide lamb mixture evenly among each of 4 pitas, and add tzaziki or anything you'd like.
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Nutritional Facts for Garlic-Rosemary Pita Sandwich
Serving Size: 1 (835 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 447.6
- Calories from Fat 201
- Total Fat 22.3 g
- Saturated Fat 8.8 g
- Cholesterol 78.2 mg
- Sodium 530.7 mg
- Total Carbohydrate 33.8 g
- Dietary Fiber 1.4 g
- Sugars 0.7 g
- Protein 25.8 g