Herb Spiced Lamb Pitas
This recipe screams summer and is perfect for a BBQ because it's EASY and all your amigos will want the recipe, I promise. At first I was confused why this recipe didn't tell you how to cook the lamb, then I figure out that you put the raw lamb mixture in the pita and what happens is the lamb cooks inside the pita, the fat will melt into the bread, creating a crunchy, vibrantly flavored meat sando that’s unlike anything you’ve ever had before, I stuffed these ones with a herbed yogurt sauce (Tzatziki recipe), thinly sliced red onions and heirloom tomatoes.
Adapted from Bon Appetit
Makes 12 pitas
3½ pounds ground lamb, preferably shoulder
1 large white onion, finely chopped
1 cup parsley, chopped
4 garlic cloves, minced
1.5 tablespoon ground coriander
2 teaspoon ground cumin
3/4 teaspoon ground cinnamon
2 teaspoons turmeric
2 teaspoons paprika
3 teaspoons sea salt
2 teaspoons black pepper
1/2 cup olive oil
Avocado oil, for grilling, (better for high heat, CODE VIDAWELL20)
12 thick medium pita breads with pockets
Using your hands, mix lamb, onion, garlic, parsley, all spices and ½ cup olive oil in a large bowl. Cover and chill at least 1 hour.
Prepare grill for medium heat and oil grate with avocado oil, not olive oil. Stuff each pita one at a time, by slicing on side of the pita pocket halfway around the outside. Then with a spoon fill a couple spoonfuls into each pita, then with your fingers smash it to evenly spread to the edges. Close, pressing on filling to seal.
Grill pitas until filling is cooked through and bread is crisp, about 5 minutes per side.
DO AHEAD: Filling can be made the day before, keep chilled. Pita breads can be stuffed 1 hour ahead; cover and chill.
Add toppings: onions, tomatoes, cheese, avocado, YUM. And of course Tzatziki.