Grilled Lamb Pita Burger

Prep Time
Cook Time
Ready In

"This recipe is ideal for a griddler or a George Foreman type grill. It is also fine for a regular BBQ. What I like about the griddler it squeezes douwn on both sides helping to form that crust. Cooking the raw lamb inside the pita creates a lovely crunchy crust. This recipe is from Bon Appetit with some modification by me. Using the Griddler it takes apprx 7 minutes. Regular BBQ about 5 minutes each side. Serve these with a mango chutney or mint jelly on the side You may make the lamb filling up to 8 hours ahead of time but don't stuff the pitas until just before cooking."

Original recipe yields 8 servings


  • Serving Size: 1 (298.6 g)
  • Calories 770.9
  • Total Fat - 51.1 g
  • Saturated Fat - 18.7 g
  • Cholesterol - 140.3 mg
  • Sodium - 818.4 mg
  • Total Carbohydrate - 41.4 g
  • Dietary Fiber - 2.4 g
  • Sugars - 10.3 g
  • Protein - 35.3 g
  • Calcium - 239.5 mg
  • Iron - 6.8 mg
  • Vitamin C - 15 mg
  • Thiamin - 0.7 mg

Step 1

Mix together the lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper and oil

Step 2

Cover and chill for at least an hour and up to 8 hours

Step 3

Open each pita by cutting along the seam half way around, do this early on because you have to be very careful opening them and it takes a bit of time.

Step 4

Just before grilling them spoon the filling into the pitas spreading the lamb right out to the edges

Step 5

Close by pressing on the top of each to seal

Step 6

Have your grill ready, medium-high heat.

Step 7

Oil the grill

Step 8

Grill the pitas until the filling is cooked and the pitas are crisp apprx 7 minutes on a griddler or 5 minutes each side on a regular BBQ

Tips & Variations

No special items needed.