This recipe comes together in a snap and is packed with loads of flavor.
Recipe courtesy of Rachael Ray Make Your Own Takeout
|Salt and black pepper||2 tablespoons plain yogurt|
|1 pound ground lamb or chicken||2 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling|
|1 teaspoon ground cumin||1/4 seedless cucumber, thinly sliced|
|1 teaspoon ground coriander||1 plum tomato, thinly sliced|
|1 teaspoon sweet paprika||1/4 small onion, thinly sliced|
|2 garlic cloves, minced||1 small romaine heart, shredded|
|2 tablespoons chopped fresh mint||Juice of 1/2 lemon|
|2 tablespoons chopped fresh cilantro||2 pitas, warmed|
Combine the meat, spices, garlic, herbs, and yogurt and form 4 very thin patties, 1/4 to 1/2 inch thick.
Heat the 2 tablespoons of EVOO in a nonstick skillet over medium-high heat. Cook the patties until they are golden and cooked through, 3 to 4 minutes on each side.
Dress the sliced veggies and lettuce with lemon juice, a liberal drizzle of EVOO, and salt and pepper.
Slice the tops off the pitas to open up the pockets. Layer 2 patties and half of the veggies into each pita and serve.
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