Pita Pockets Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
MethodDish
Main Ingredient

Ingredients

 Lamb fillet1 Pound, cubed (450 Gram)
 Butter1⁄2 Ounce (1 Tablespoon / 15 Gram)
 Soy sauce30 Milliliter (2 Tablespoon)
 Lemon juice30 Milliliter (2 Tablespoon)
 Honey15 Milliliter (1 Tablespoon)
 Pita breads4
 Mayonnaise30 Milliliter (2 Tablespoon)
 Cucumber slices12
 Tomato slices12
 Lettuce heart1
 Onion1 Small, cut into rings

Nutrition Facts

Serving size: Complete recipe

Calories 1663 Calories from Fat 487

% Daily Value*

Total Fat 55 g84%

Saturated Fat 10 g49.8%

Trans Fat 0 g

Cholesterol 351.3 mg

Sodium 3633.1 mg151.4%

Total Carbohydrates 170 g56.6%

Dietary Fiber 14.8 g59.3%

Sugars 37 g

Protein 126 g251.7%

Vitamin A 531% Vitamin C 189.7%

Calcium 31.7% Iron 38%

*Based on a 2000 Calorie diet

Directions

Mix together the soy sauce, lemon juice and honey. Add the meat cubes and marinate for at least 2 hours.
Heat a browning dish to maximum, according to the manufacturer's instructions. Remove the meat from the marinade, add butter to the browning dish and stir in the meat. Cook on high for 2 minutes, reduce to medium and cook for a further 9 minutes. Cover and reserve.
Place the pitta (pita) breads on 2 layers of kitchen paper (paper towels) and warm on low for 2 minutes. Remove from the oven, cut in half, open up the 'pocket' and spread the inside with mayonnaise. Shred the lettuce and add a little to each pocket with a few slices of tomato, cucumber and onion. Pile in the lamb. Alternatively, thread meat and vegetables onto wooden kebab sticks and serve with the pitta (pita) bread and rice.
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