Garlic-Rosemary Lamb Pita

Easy peasy, quick and yummy! This goes together in about 20 minutes  or less – faster than take out! Two caveats: I didn’t have any lamb and lamb is so pricey that I used antelope. But you could use any lean cut of beef, or pork or chicken breasts. Any would taste delicious. If you use chicken, cook each side for 3 minutes instead of 2.

And it says to make the sauce while the meat cooks, but I prepared most of the sauce before I put the meat on to cook because the meat cooks so fast.

Garlic-Rosemary Lamb Pita
Cooking Light
Servings: 4

2 teaspoons olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon bottled minced garlic
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 pound boneless leg of lamb, cut into (3/4-inch) cubes
1 1/2 cups finely chopped seeded cucumber
1 tablespoon fresh lemon juice
1/8 teaspoon black pepper
1 (6-ounce) container plain low-fat yogurt
4 (6-inch) whole wheat pitas

Heat oil in a large nonstick skillet over medium-high heat. Combine rosemary, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and lamb, tossing to coat. 

Add lamb mixture to pan; sauté 2 minutes, without stirring. Then turn and sauté another 2 minutes without stirring. This puts a nice crisp glaze on the meat. 

Give it a quick stir before removing from the pan to get up all those crisp little bits of seasoning.
While lamb cooks, combine 1/4 teaspoon salt, cucumber, lemon juice, 1/8 teaspoon pepper, and yogurt. 

Oh, I threw some grape tomatoes in too.

Divide lamb mixture evenly among each of 4 pitas, and drizzle with sauce.

I served these with sweet potato fries:

http://www.simplyrecipes.com/recipes/oven_baked_sweet_potato_fries/

I really like her website too. So take the night off from cooking – mostly – and enjoy!

Chicken Souvlaki

In our quest to eat healthy, Mediterranean-style meals, I came across this little gem. It’s another that is super-fast, super-easy and super delicious! Our seven-year-old granddaughter thought they were wonderful.

For the chicken meat, and if you are in a hurry, you can use a rotisserie chicken from the store. I grilled a couple of chicken breasts and it was fabulous. Just sprinkle the chicken with salt and pepper, and grill until nearly done – no pink left, but not completely done. You’ll cook it a bit more later in the recipe.

Chicken Souvlaki

(from Cooking Light)

1/2 cup (2 ounces) crumbled feta cheese

1/2 cup plain Greek-style yogurt

1 tablespoon chopped fresh dill

1 tablespoon extravirgin olive oil, divided

1 1/4 teaspoons bottled minced garlic, divided

1/2 teaspoon dried oregano

2 cups sliced roasted skinless, boneless chicken breast

4 (6-inch) pitas, cut in half

1 cup shredded iceberg lettuce

1/2 cup chopped peeled cucumber

1/2 cup chopped plum tomato

1/4 cup thinly sliced red onion

Combine feta cheese, yogurt, dill, 1 teaspoon oil, and 1/4 teaspoon garlic in a small bowl, stirring well.

Heat remaining 2 teaspoons olive oil in a large skillet over medium-high heat. Add remaining 1 teaspoon garlic and oregano to pan, and sauté for 20 seconds. 

Add chicken, and cook for 2 minutes or until thoroughly heated. 

Place 1/4 cup chicken mixture in each pita half, and top with 2 tablespoons yogurt mixture, 2 tablespoons shredded lettuce, 1 tablespoon cucumber, and 1 tablespoon tomato. Divide onion evenly among pitas.

And, voila! Another great, fast dinner! You can serve it with couscous or baba ghanoush or tabbouleh. 

Enjoy!