Lamb Pockets with Dilled Cucumber Topping

Combine first 4 ingredients in a small bowl; stir well. Cover and chill.

Cook lamb, onion and garlic in a skillet over medium heat, until browned, stirring mixture to crumble meat. Drain. Stir in salt and pepper.

Combine tomatoes and green onions; set aside.

Line each pita half with a lettuce leaf; spoon 1/4 cup meat mixture into bread pockets. Top each sandwich with 2 tablespoons of cucumber mixture and 1/4 cup tomato mixture. Serve immediately.

Makes 8 servings.


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