GRILLED LAMB POCKETS

Mixed with fresh Greek flavors, raw lamb is stuffed into pita bread and grilled until cooked through. The magic happens as the fat from the lamb renders into the pita, crisping up the outside and sealing all the moist deliciousness in. Ridiculously good and surprisingly affordable to make. Pair with Ina’s Easy Tzatziki.

Ingredients

• 2 1/2 pounds ground lamb, preferably shoulder

• 1 medium onion, very finely chopped

• 3/4 cup fresh flat-leaf parsley, chopped

• 1/4 cup fresh mint, chopped

• 1 tablespoon fresh garlic, chopped

• 1 tablespoon ground coriander

• 3/4 teaspoon ground cumin

• 1/2 teaspoon ground cinnamon

• 2 teaspoons kosher salt

• 1 1/2 teaspoon freshly ground black pepper

• 1/4 cup olive oil, plus more for grilling

• 8 thick medium pita breads with pockets

Preparation 

1. In bowl, mix raw lamb, onion, parsley, mint, garlic, coriander, cumin, cinnamon, salt, pepper, and ¼ cup oil in a large bowl with a fork or your hands. Cover and chill at least 1 hour.

2. Prepare grill for medium heat and oil grates.

3. Working one at a time, carefully cut pitas in half around the seem, halfway around the circumference. Gently stuff pitas with mixture, using your fingers or a spoon, and spread filling to edges, ensuring evenness. Press edges of pita to seal.

4. Grill pitas until filling is cooked through and bread is brown and 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.

Serves 8.

Source: Bon Appetit | Spiced Lamb Burger