Moroccan Lamb in Pita

ratherbeswimmin''s Note:

My husband fancies himself as king of the grill. He makes these delicious and spicy lamb burgers and they are always a hit with our friends and family.

• Total Time: 54 mins
• Prep Time: 45 mins
• Cook Time: 9 mins

Ingredients:

Servings: 4

• 1 ¼ lbs ground lamb
• 4 pita pockets
• 1 cup torn lettuce leaf
• ½ cup diced tomato

Seasoning Mix

• ½ teaspoon kosher salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground cumin
• ¼ teaspoon turmeric
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ¼ teaspoon fresh coarse ground black pepper
• ¼ teaspoon ground cardamom
• 1⁄8; teaspoon crumbled saffron thread

Sauce

• ¾ cup plain yogurt
• 2 tablespoons finely chopped red onions
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon finely chopped fresh mint
• 1 tablespoon fresh lime juice
• 1 tablespoon extra virgin olive oil
• ½ teaspoon fresh ground black pepper
• ¼ teaspoon kosher salt

Directions:

1. Add all the seasoning mix ingredients to a dry heavy sauce or saute pan over medium heat.
2. Stir for approximately 1 minute or until fragrant; remove from heat source.
3. In a big mixing bowl, add the lamb, seasoning mix, and 3 tablespoons cold water.
4. Gently mix together with your hands (don't overwork the meat).
5. Wet your hands and shape mixture into 4 patties, approximately 3/4 inch thick each.
6. Cover and chill in the refrigerator until you are ready to grill.
7. Right before you are ready to grill: whisk together the sauce ingredients in a bowl.
8. Lighty spray or brush the patties with olive oil.
9. Grill over medium direct heat for 7-9 minutes (medium-doneness), turn once half-way through gill time.
10. Place lamb patties inside pita pockets and add a large spoonful of yogurt sauce.
11. Slip in a little lettuce and tomato and serve.

Reviews

[A Messy Cook]

I used a lamb roast to make souvlaki last night and added your seasoning mix to the lamb strips. I cut the salt in half, omitted the cinnamon and saffron, and added 1 teaspoon chili powder. The resulting mix tasted exactly like the spices on the chicken shawarma wraps from one of my favorite restaurants, Jerusalem Gardens in Ann Arbor, MI. Delicious!

[tara portee]

I enjoyed this. It is like a middle eastern gyro. I used two blade cuts, trimmed the fat and ground them up in the food processor (they were on sale.) I didn't form the patties, but just let the meat be loose. I did add cucumber to the sauce.

[foodmama]

Can I just say that everyone is sleeping on this recipe. I totally shocked my husband at dinnertime. Definitely a keeper, I used naan bread instead and cucumbers and onions. I will try pita next time. Thank you!