2½ pounds ground lamb, preferably shoulder
1 medium onion, very finely chopped
¾ cup chopped fresh flat-leaf parsley
1 tablespoon ground coriander
¾ teaspoon ground cumin
½ teaspoon ground cinnamon
2 teaspoons kosher salt
1½ teaspoon freshly ground black pepper
¼ cup olive oil, plus more for grilling
8 thick medium pita breads with pockets
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.
DO AHEAD: Filling can be made 8 hours ahead; keep chilled. Pita breads can be stuffed 1 hour ahead; cover and chill.
Calories (kcal) 637 Protein (g) 29 Carbohydrates (g) 35 Dietary Fiber (g) 2 Total Sugars (g) 2 Fat (g) 41 Sodium (mg) 890 Saturated Fat (g) 15
As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that’s unlike any burger you’ve ever had. The spiced lamb is a great pairing with the depths of flavors in Hidden Ridge Cabernet Sauvignon.
Recipe by Anissa Helou
Photograph by Peden + Munk
“bon appétit” magazine Published: July 2014