Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Whisk together the yogurt, vinegar, 1/4 cup of olive oil, lemon juice, garlic, cinnamon, nutmeg, oregano, and bay leaf in a bowl, and pour into a resealable plastic bag. Add the thinly sliced lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight. | 2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pour in the meat and marinade, and cook until the lamb is no longer pink, and is tender, 15 to 20 minutes. Stir frequently as the meat cooks. Divide the cooked lamb meat among the warmed pita breads, and garnish with tomatoes, onion, and fresh mint leaves to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yogurt	2	cups		298.9	22.834	17.003	15.925
white vinegar	1/4	cup	distilled	10.71	0.0238	0.0	0.0
olive oil	1/4	cup		238.68	0.0	0.0	27.0
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
cinnamon	1/2	teaspoon	ground	-	-	-	-
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
bay leaf	2			-	-	-	-
leg lamb	3 1/2	pounds	boneless trimmed cut	3651.48	0.0	284.3392	271.0033
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
pita bread	8		round	-	-	-	-
tomato	2		sliced	80.4198	17.3796	3.9316	0.8936
onion	1		sliced	64.0	14.944	1.76	0.16
mint leaf	1/2	bunch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.