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    You are in: Home / Recipes / Moroccan Lamb in Pita Recipe
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    Moroccan Lamb in Pita

    Average Rating:

     4 Total Reviews

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    • on January 11, 2008

      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!

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    • on June 25, 2006

      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.

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    • on May 30, 2006

      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!

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    • on January 10, 2006

      I just made the lamb patties from this recipe and loved the seasoning. Absolutely tops. They are great in a pita or on their own with a dip. Really nice mix of spices.

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    Nutritional Facts for Moroccan Lamb in Pita

    Serving Size: 1 (295 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 640.0
     
    Calories from Fat 350
    54%
    Total Fat 38.9 g
    59%
    Saturated Fat 16.0 g
    80%
    Cholesterol 109.4 mg
    36%
    Sodium 828.2 mg
    34%
    Total Carbohydrate 39.6 g
    13%
    Dietary Fiber 2.3 g
    9%
    Sugars 4.5 g
    18%
    Protein 31.1 g
    62%
    Detailed Nutrition Values About Nutrition Info
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