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🍽️ Lamb-filled Pita Pockets

447 kcal · 30 min · 4 servings

Ingredients

• 600 g Lamb (leg)
• 1 untreated Lemon (zest and juice)
• 1 tsp dried oregano
• Salt
• Pepper
• 2 tbsp Olive oil
• 4 Pita breads
• 2 Spring onions (only the green)
• 50 g Sour cream

Instructions

1. 1. Rinse the meat under cold water and pat it dry with a paper towel.
2. 2. Cut the meat into small, even cubes.
3. 3. Place the lemon juice and lemon zest into a bowl.
4. 4. Add the oregano, a pinch of salt, and some pepper.
5. 5. Mix the spices with the meat until everything is well coated.
6. 6. Cover the bowl and let the meat marinate for about 1 hour.
7. 7. Heat some oil in a large frying pan over medium-high heat.
8. 8. Fry the marinated meat in the pan for about 4 minutes.
9. 9. Remove the meat from the pan and set it aside.
10. 10. Let the meat rest briefly so it finishes cooking.
11. 11. Take a second, clean frying pan.
12. 12. Toast the pita breads briefly in the second pan.
13. 13. Rinse the spring onions under running water.
14. 14. Trim the dry ends and slice the onions into thin rings.
15. 15. Carefully cut the warmed pita breads open on the side to form pockets.
16. 16. Stuff the pita pockets with the warm lamb meat.
17. 17. Add a dollop of sour cream onto the meat in each pocket.
18. 18. Sprinkle the spring onion rings over the filled pita breads.
19. 19. Serve the pita breads immediately with a fresh salad of your choice.

Nutrition per serving

• kcal: 447
• Protein: 38 g · Fett/Fat: 14 g · Carbs: 41 g