Fresh rosemary, oregano, and lemon rind harmonize with the richness of lamb and feta cheese. For an alternative to tzatziki sauce, serve with a drizzle of plain, fat-free yogurt. Tuck tomato slices and lettuce leaves into the pita pockets, if desired.
Recipe By: Cooking Light 8/07
Serving Size: 6
1/2 cup Feta cheese ; crumbled
1 tablespoon Fresh rosemary ; chopped
2 teaspoons Lemon rind ; grated
2 teaspoons Fresh oregano ; chopped
1/2 teaspoon salt
3 garlic cloves ; minced
3/4 pound lean ground lamb
3/4 pound ground turkey breast
3 (6-inch) pitas ; cut in half
Combine first 8 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 165°. Remove from grill; let stand 5 minutes. Place 1 patty in each pita half; drizzle each serving with 1 tablespoonTzatziki sauce.