Lamb And Sweet Onion Pitas With Orange Cucumber Salad

Lamb and Sweet Onion Pitas with Orange Cucumber Salad is a delightful and flavorful dish that combines juicy ground lamb with caramelized sweet onions and a refreshing citrusy salad.

To begin, heat 1 1/2 tablespoons of extra-virgin olive oil in a skillet over medium heat. Add about three-quarters of a medium sweet onion, sliced, along with a pinch of kosher salt and freshly ground black pepper. Sauté the onions until they turn golden brown and caramelized, which takes about 8 to 10 minutes. Remove the onions from the skillet and set them aside in a small bowl.

In the same skillet, cook 1 pound of ground lamb along with 1/2 teaspoon of ground cinnamon, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Break up the lamb into smaller pieces while stirring occasionally. Cook the lamb until it is fully cooked and no longer pink, which usually takes around 5 to 7 minutes. Drain any excess fat from the skillet.

Meanwhile, finely chop the remaining raw onion and transfer it to a large bowl. Prepare the oranges by removing the peels and pith, then cut the segments free from the membranes. Cut the orange segments into bite-sized chunks. Add the oranges, along with their juice, to the bowl with the chopped raw onion. Also, add a small English cucumber that has been halved lengthwise and thinly sliced, 2 tablespoons of red-wine vinegar, 1 tablespoon of coarsely chopped fresh mint, and the remaining 1 tablespoon of olive oil. Toss all the ingredients together and season the salad with salt and pepper to taste.

To assemble the pitas, fill them with the cooked lamb and caramelized onions. Top with a generous portion of the orange-cucumber salad and add a dollop of plain Greek yogurt. Serve the remaining orange-cucumber salad on the side as a refreshing accompaniment.

These Lamb and Sweet Onion Pitas with Orange Cucumber Salad offer a delightful combination of savory and tangy flavors, making it a perfect meal for lunch or dinner. Enjoy the deliciousness and the vibrant flavors of this Mediterranean-inspired dish!

SERVES: 4

INGREDIENTS:

• 2 1/2 Tbs. extra-virgin olive oil
• 1 medium sweet onion, halved lengthwise and sliced 1/4 inch thick
• Kosher salt and freshly ground black pepper
• 1 lb. ground lamb
• 1/2 tsp. ground cinnamon
• 2 large oranges
• 1 small English cucumber, halved lengthwise and thinly sliced
• 2 Tbs. red-wine vinegar
• 1 Tbs. coarsely chopped fresh mint
• 2 pitas, halved and very lightly toasted
• 1/3 cup plain Greek yogurt

INSTRUCTIONS:

1. Heat 1 1/2 Tbs. of the oil in a 12-inch skillet over medium heat. Add about three-quarters of the onion, 1/2 tsp. salt, and 1/8 tsp. pepper and cook, stirring occasionally, until golden brown, 8 to 10 minutes. With a slotted spoon, transfer the onion to a small bowl; set aside.
2. Cook the lamb, cinnamon, 3/4 tsp. salt, and 1/4 tsp. pepper in the skillet over medium-high heat, stirring occasionally and breaking up the meat, until cooked through, 5 to 7 minutes; drain well.
3. Meanwhile, finely chop the remaining raw onion and transfer it to a large bowl. Cut the peels and pith from the oranges. Working over a bowl to collect the juice, cut the orange segments free from the membranes. Cut the segments into chunks. Add the oranges, orange juice, cucumber, vinegar, mint, and the remaining 1 Tbs. oil to the chopped raw onion; toss to combine. Season to taste with salt and pepper.
4. Fill the pitas with the lamb and cooked onion. Add some of the orange-cucumber salad and a dollop of yogurt. Serve the remaining salad on the side.

NUTRITIONAL INFORMATION:

PER SERVING

• 470 CALORIES | 25G PROTEIN | 33GCARB | 26G TOTAL FAT | 9GSAT FAT |
  13GMONO FAT | 2G POLY FAT | 80MGCHOL | 580MGSODIUM | 4G FIBER

NOTE:

• Ground lamb is often a bargain buy. Here, it’s put to delicious use in an all-in-one meal of stuffed pita sandwiches and a bright, citrusy salad.