Method:Grilling

1. Formula

1. 1/2 seedless cucumber (usually plastic-wrapped), peeled, seeded, and chopped
2. 1 cup plain whole-milk yogurt
3. 1 teaspoon fresh lemon juice
4. 1 small clove garlic, minced
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper
7. 1/4 cup chopped fresh mint
8. 4 (6-inch) pita pockets, halved crosswise
9. 1 (1 1/2-pound) (1/4-inch-thick) bone-in lamb steak from leg, trimmed of excess fat
10. 1/2 teaspoon salt
11. 1/4 teaspoon black pepper
12. 1/2 pound romaine, torn into bite-size pieces
13. 1/4 cup loosely packed fresh mint leaves
14. 1 cup cherry or grape tomatoes, halved
15. 1/2 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
16. 1/2 cup pitted Kalamata olives, halved lengthwise
17. 2 tablespoons fresh lemon juice
18. 1/4 cup olive oil

2. Nutrition Information

• Calories: 757 kcal
• Carbohydrates: 46 g
• Dietary Fiber: 3 g
• Fat: 47 g
• Protein: 36 g
• Sugars: 5 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Make tsatsiki sauce: Puree cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute. Stir in mint and chill, covered, until serving.
2. Make lamb sandwiches: Preheat broiler.
3. Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.
4. Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes, then thinly slice.
5. While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.
6. Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.

4. Remark