4 Serves
25 Mins
Preheat your grill to high heat.
Season the lamb and grill for 2 minutes on each side until browned but still rare.
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Vitamin E
1 mg / 15 mgVitamin K
28 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
19 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
8 µg / 2.4 µgFolate
86 µg / 400 µgCalcium
157 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
699 mg / 1,250 mgPotassium
1329 mg / 4,700 mgSodium
472 mg / 2,300 mgZinc
16 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
47 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
18 g / 20 gCholesterol
275 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
In a bowl, combine the seasoning, dried oregano, and half of the fresh mint with one tub of yogurt. Coat the lamb with this mixture and grill for an additional 2 to 3 minutes until the yogurt is blistered and the meat is cooked to your preference.
Remove the lamb from the grill and let it rest on a cutting board. Meanwhile, toast the pita bread, shred the lettuce, and thinly slice the red onion.
Stir the remaining fresh mint into the second tub of yogurt. Slice the rested meat thickly and assemble the sandwiches by stuffing the pita bread with the meat, lettuce, red onion, and the minted yogurt. Finish with a squeeze of fresh lemon juice.
41
g45
g23
g
Salvadoran
Egyptian