This is a super fast and simple weeknight meal that’s full of veggies and protein, with a creamy yogurt sauce to top everything off. I’m a huge fan of using a microplane to cut down on time, and you’ll frequently discover me utilizing it for grating garlic in addition to veggies like cucumber, as I perform in this recipe.
It cuts down on time but still provides you a smooth consistency which fresh cucumber flavor, so you can make a quick, tasty tzatziki sauce for the meal.
. You can absolutely utilize ground chicken instead of lamb in this recipe. Do not hesitate to play around with the spices if you’re out of coriander or don’t want the spicy kick of cayenne pepper.
. While I find shucking peas to be unwinding and practically meditative, if you remain in a time crunch or fresh peas aren’t in season, then frozen peas are a great substitute. If peas or asparagus aren’t offered, you can also dabble the dish and
substitute other quick-cooking veggies.
- 1(16 ounce) container non-fat or 2% Greek yogurt.
- 1/2 big cucumber, peeled, seeded, and grated with a microplane grater.
- 1 clove garlic, grated with a microplane grater (about 1 teaspoon).
- 1 teaspoon passion and 1 tablespoon juice from 1 lime.
- Kosher salt and newly ground black pepper.
- 4 white or whole wheat pitas.
- 1 1/2 tablespoons olive oil.
- 1 red onion, very finely sliced.
- 1 1/4 pounds ground lamb.
- 1 teaspoon ground cumin.
- 1/2 teaspoon ground coriander (optional).
- 1/2 teaspoon cayenne pepper.
- 1/2 cup fresh or frozen English peas.
- 1 bunch fresh asparagus, trimmed and cut into 1- to 2-inch pieces.
- 1/2 cup fresh mint, very finely sliced.
. Combine the yogurt, cucumber, garlic, and lime juice in a small bowl. Season to taste with salt and pepper.
. Toast the pitas in a dry skillet over medium heat until gently browned. Set aside on serving plates and cover with a tidy meal towel to keep warm.
. In the exact same skillet, heat the oil over medium-high heat until hot. Add the onions and a pinch of salt, cooking up until softened, about 3 minutes. Add the cumin, coriander, and cayenne and cook till fragrant, about30 seconds. Include the lamb and stir until beginning to cook through and is still light pink, about 3 minutes. Add the peas and asparagus, season with salt and pepper and cook till the veggies are tender-crisp and lamb is entirely prepared through, about 2 minutes longer. Season to taste with salt and pepper.
Serve the lamb mixture with pita, tzatziki, and chopped mint.