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Pita-Pocket Sandwiches




Source of Recipe


© Recipe copyright rjgainey 2004


List of Ingredients




1 teaspoon olive oil
1 red or yellow bell pepper (about 1/2 lb.), stemmed, seeded, and chopped
1 onion (about 1/4 lb.), chopped
2 firm buds fresh garlic, minced or pressed
1 pound lean ground beef
1/2 pound lean ground lamb
1/4 cup chopped pitted Calamata olives
1/4 cup minced parsley
1 Tablespoon fresh chopped basil
1 tablespoon lemon pepper
1 cup prepared hummus (or 1 1/2 cups chickpeas)
1/4 cup crumbled feta cheese
2 firm-ripe tomatoes (about 1/3 lb. each), rinsed, cored, seeded, and
chopped
1 cucumber, peeled seeded and chopped
2 tablespoons thinly sliced green onions (including tops)
4 pocket breads (6 in. in diameter)
Lemon wedges
Salt


Recipe



1. In a non-stick sprayed 10- to 12-inch frying pan over medium heat,
combine bell pepper, onion, garlic, and oil. Stir often until vegetables are
lightly browned, about 7 minutes.

2. Add meat; stir-fry, breaking apart, 8 to 10 minutes, until meat is
crumbled and browned.. Add olives, parsley, basil, and lemon pepper. Stir
just until mixture is hot, 2 to 3 minutes longer.

3. Spoon mixture onto a platter; top with feta. Arrange hummus, tomato,
cucumber,
and green onions around meat mixture. Squeeze lemon wedges over filling and
lightly salt to taste. (be careful! Lemon pepper sometimes has salt in it!)

4. Cut pocket breads in half crosswise. Spoon meat mixture and vegetables
into pocket bread halves; Makes: 4 servings