As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that’s unlike any burger you’ve ever had.
Recipe information
Yield
8 Servings
Ingredients
2½
1
¾
1
¾
½
2
1½
¼
8
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Preparation
Step 1
Using a fork, mix lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and ¼ cup oil in a large bowl. Cover and chill at least 1 hour.
Step 2
Prepare grill for medium heat and oil grate. Working one at a time, open each pita pocket by cutting along seam, halfway around perimeter. Spoon filling into pitas, spreading to edges. Close, pressing on filling to seal.
Step 3
Grill pitas until filling is cooked through and bread is crisp, about 5 minutes per side.
Step 4
DO AHEAD: Filling can be made 8 hours ahead; keep chilled. Pita breads can be stuffed 1 hour ahead; cover and chill.