Lamb Pita Pockets with Roasted Peppers, Cucumbers, and Feta: Main Image

Quick Facts

Nutrition Facts

Calories 595
  Calories from Fat 290 (49%)
(50%)Total Fat 33g
(41%)Saturated Fat 8g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
(31%)Cholesterol 94mg
(37%)Sodium 892mg
(17%)Potassium 581mg
Total Carbohydrate 45g
(26%)Dietary Fiber 6g
Sugars 2g
Sugar Alcohols 0g
(66%)Protein 33g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Lamb Pita Pockets with Roasted Peppers, Cucumbers, and Feta


  • 1 lb lamb boneless leg, cut into 1 1/2-inch cubes

  • 3 Tbs olive oil

  • 4 tsp fresh lemon juice

  • 2 cloves garlic, finely chopped

  • 1 Tbs fresh mint leaves, chopped

  • 1 Tbs fresh oregano leaves. chopped

  • 1 small red onion, cut into wedges

  • 4 12-inch wooden skewers, soaked in water

  • Salt and pepper, to taste

  • 1 small cucumber, seeded and thinly sliced

  • 1 cup roasted red bell peppers, thinly sliced

  • 1/2 cup feta cheese, crumbled

  • 4 6-inch pitas or flatbread, warmed

  • 1/2 cup prepared. cucumber salad dressing

Transport yourself to the white sands and blue seas of Greece.


  • In a large, sealable plastic bag, combine lamb, olive oil, lemon juice, garlic, mint, and oregano. Refrigerate and marinate 1 hour or overnight.
  • Remove meat from marinade and discard marinade. Alternately thread lamb and red onion onto skewers. Season kabobs with salt and pepper.
  • Grill over medium-hot coals, 7 minutes per side, or until desired degree of doneness: 145°F for medium-rare, 160°F for medium, and 170°F for well.
  • Remove lamb from grill, cover and let stand 5 minutes. Slice lamb into thin strips.
  • In bowl, combine cucumber, roasted red peppers, and feta; set aside.
  • To serve, split and open each pita bread. Place grilled lamb and onions in pita bread, top with bell pepper and cucumber mixture, and drizzle with dressing.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.