Moroccan Lamb in Pita

Name: Moroccan Lamb in Pita
Prep time: 45 min
Cook time: 9 min
Total time: 54 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1.25 lb ground lamb; 4 pita pockets; 1 cup torn lettuce leaf; 0.5 cup diced tomato; 0.5 tsp kosher salt; 0.5 tsp ground ginger; 0.25 tsp ground cumin; 0.25 tsp turmeric; 0.25 tsp ground cinnamon; 0.25 tsp ground allspice; 0.25 tsp fresh coarse ground black pepper; 0.25 tsp ground cardamom; 0.125 tsp crumbled saffron thread; 0.75 cup plain yogurt; 2 tbsp finely chopped red onions; 1 tbsp finely chopped fresh dill; 1 tbsp finely chopped of fresh mint; 1 tbsp fresh lime juice; 1 tbsp extra virgin olive oil; 0.5 tsp fresh ground black pepper; 0.25 tsp kosher salt

Lamb, pita pockets and torn lettuce come together in this dish, fragrant with ginger and cumin and grilled.

54 min · Serves 4 · Medium

Method

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Time: Prep 45 min · Cook 9 min · 54 min total
Difficulty: medium

1
Add all the seasoning mix ingredients to a dry heavy sauce or saute pan over medium heat. Stir for approximately 1 minute or until fragrant; remove from heat source.
1 min
2
In a big mixing bowl, add the lamb, seasoning mix, and 3 tablespoons cold water. Gently mix together with your hands (don't overwork the meat).
3
Wet your hands and shape mixture into 4 patties, approximately 3/4 inch thick each. Cover and chill in the refrigerator until you are ready to grill.
4
Right before you are ready to grill: whisk together the sauce ingredients in a bowl. Lighty spray or brush the patties with olive oil.
5
Grill over medium direct heat for 7-9 minutes (medium-doneness), turn once half-way through gill time.
9 min
6
Place lamb patties inside pita pockets and add a large spoonful of yogurt sauce. Slip in a little lettuce and tomato and serve.