June 06, 2017
Dinner, Lunch, Main Dish,
Burgers, Lamb/Mutton, Authentic, 5-Minute Prep, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Quick Meals, Easter, Entertaining, Father's Day, Game/Sports Day, July 4th, Labor Day, Weeknight Meals, Grilling (Outdoor), High Protein, No Eggs, Non-Dairy, Herbs, Sandwiches more
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"As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie. You must chill the burgers for 1 hour before grilling. From Bon Appétit. July 2014"
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.
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.
Grill pitas until filling is cooked through and bread is crisp, about 5 minutes per side.
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