If you are interested in a lower fat option, you could substitute ground chicken for the lamb in this recipe.
- 1 lb lamb ground, or ground chicken for a lower fat option
- 3 cloves garlic minced
- 1/2 onion finely diced
- 2 tsp oregano dried
- 1 tsp basil dried
- 1 tsp mint leaves dried
- 1/2 tsp salt
- 6 pita bread whole wheat, pocketless
- 1-1/2 cup tomato cherry, halved
- 1-1/2 cup cucumber diced
- 3/4 cup olives Kalamata, halved
- 3 cups arugula
- 6 Tbsp dressing Greek vinaigrette or a creamy dairy-free ranch, like Tessemae
- Combine lamb, garlic, onion, oregano, basil, mint, and salt. Mix with hands until just incorporated. Cover and refrigerate for 1 hour.
- Preheat oven to 350º F. Take lamb out of the fridge and form into a rectangular loaf. Place on a baking sheet lined with foil. Bake for about 20 minutes, until lamb reaches an internal temperature of 130º.
- Remove from oven and let cool. Slice lamb thinly and lay pieces in a single layer back onto the baking sheet. Broil for about 10 minutes, until hot and browned.
- Divide lamb among the 6 pitas and top with tomato, cucumber, olives, arugula, and a drizzle of desired dressing.
Looking for more versions of healthy take-out that you can make at home? Take-out can be convenient for dinner, but comes with a high price tag, high levels of sodium and fat. Try our healthy restaurant-inspired recipes instead!
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Nutrition info is approximate and may contain errors.
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An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.