Moroccan Lamb in Pita

READY IN: 54mins
Recipe by ratherbeswimmin

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.

Top Review by 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!

Ingredients Nutrition

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.

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