Grape and Lamb Pitas
Courtesy of California Table Grape Commission
Servings: 4
Prep Time: 10 Min.
Cook Time: n/a
Prep Time: 10 Min.
Cook Time: n/a
What you need:
Pitas:
* 8 pita pockets
* 6 leaves green leaf lettuce
* 1 lb. cooked, cold lamb, cut into strips
* 1 c. garbanzo beans
* 1 c. seedless grapes
* 3/4 c. feta cheese
* 1/3 c. red onion
* 2 Tbsp. mint leaves,
* 1/2 tsp. oregano
* salt and pepper, to taste
Tahini Sauce:
* 1 tsp. garlic, chopped
* 2 Tbsp. tahini
* 1 c. plain yogurt
* 1/4 tsp. ground cumin
* pinch of salt
* dash of Tabasco sauce (if desired)
* 8 pita pockets
* 6 leaves green leaf lettuce
* 1 lb. cooked, cold lamb, cut into strips
* 1 c. garbanzo beans
* 1 c. seedless grapes
* 3/4 c. feta cheese
* 1/3 c. red onion
* 2 Tbsp. mint leaves,
* 1/2 tsp. oregano
* salt and pepper, to taste
Tahini Sauce:
* 1 tsp. garlic, chopped
* 2 Tbsp. tahini
* 1 c. plain yogurt
* 1/4 tsp. ground cumin
* pinch of salt
* dash of Tabasco sauce (if desired)
What to do:
1. Mix together all of the ingredients for the tahini dressing and set aside.
2. In a medium bowl, combine the garbanzo beans, grapes, feta cheese, onions, mint, oregano, salt and pepper.
3. Place a leaf of lettuce on top of the each pita bread followed by slices of cold lamb and a heaping spoonful of the prepared salad mix. Top with tahini dressing. Press down on the sandwich gently to distribute filling evenly and fold over to form a sandwich.
2. In a medium bowl, combine the garbanzo beans, grapes, feta cheese, onions, mint, oregano, salt and pepper.
3. Place a leaf of lettuce on top of the each pita bread followed by slices of cold lamb and a heaping spoonful of the prepared salad mix. Top with tahini dressing. Press down on the sandwich gently to distribute filling evenly and fold over to form a sandwich.
Nutritional information:
Calories: 415; Total Fat: 15g; Saturated Fat: 6g; Cholesterol: 100mg; Total Carbs: 37g; Fiber: 4g; Protein: 34g; Sodium: 659mg;