Grilled Lamb Stuffed Pitas

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"Recipe source: Cook's Illustrated: Dinners from Around the World"

Original recipe yields 4-6 servings


  • Serving Size: 1 (437.6 g)
  • Calories 1095.7
  • Total Fat - 78.9 g
  • Saturated Fat - 26.7 g
  • Cholesterol - 167.7 mg
  • Sodium - 1939.9 mg
  • Total Carbohydrate - 47.7 g
  • Dietary Fiber - 6 g
  • Sugars - 3.8 g
  • Protein - 50.5 g
  • Calcium - 233.5 mg
  • Iron - 7.1 mg
  • Vitamin C - 35.3 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

To make the sauce: whisk sauce ingredients (yogurt - salt) together and then set aside.

Step 2

To make the sandwiches: in a food processor add the onion and cilantro and plus until finely chopped (about 10-12 pulses) and then transfer mixture to a bowl and stir in the next 9 ingredients (oil - cinnamon) and then add the lamb, kneading with your hands until combined.

Step 3

Using kitchen shears cut around the circumference of each pita and separate into two halves. Place the 4 thicker halves on a counter, interior side up. Divide lamb mixture into 4 equal portions and place one portion in center of each pita half. Using a spatula, spread lamb mixture into an even layer, leaving1/2 border around the edge. Top each lamb portion with 1 thinner pita half. Press each sandwich firmly until lamb mixture spreads to 1/4 inch from edge of pita. Transfer sandwiches to a plate and cover with plastic wrap (***sandwiches can be left at room temp for up to one hour before grilling).

Step 4

Preheat gas grill by turning all burners to high, cover and heat until hot (will take up to 15 minutes) and then turn all burners to medium high.

Step 5

Clean and oil cooking grate and place sandwiches on grill, cover and cook for 5-10 minutes or until bottoms are evenly browned; flip sandwiches and continue to cook until second side are browned -- another 5-10 minutes. Transfer sandwiches to a cutting board and cut each half crosswise and place on platter, passing the sauce separately.

Tips & Variations

No special items needed.

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