Grilled Lamb Pitas

🥘 Ingredients

• cayenne pepper
  1/2 tsp
• extra-virgin olive oil
  6 tbsp
• fresh cilantro leaves
  1 c
• ground cinnamon
  1/4 tsp
• ground coriander
  1 tbsp
• ground cumin
  1 tbsp
• ground lamb
  2 lbs
• lemon juice
  5 tbsp
• lemon zest
  1 tbsp
• minced fresh mint
  1/2 c
• onion (cut into 1-inch pieces)
  1
• paprika
  1 tbsp
• pepper
  1+1/2 tsp
• pita bread
  4 8-inch
• plain Greek yogurt
  1 c
• salt
  2.5 tsp
• tahini
  2 tbsp

🍳 Cookware

• food processor

1. 1

   # # Sauce
2. 2

   Whisk plain Greek yogurt , minced fresh mint , lemon juice , tahini , extra-virgin olive oil , and salt together in a bowl.

   plain Greek yogurt: 1 c, minced fresh mint: 1/2 c, lemon juice: 2 tbsp, tahini: 2 tbsp, extra-virgin olive oil: 2 tbsp, salt: 1/2 tsp
3. 3

   Set aside.
4. 4

   # # Sandwiches
5. 5

   Pulse onion (cut into 1-inch pieces) and fresh cilantro leaves in a food processor until finely chopped, 10 to 12 pulses, scraping down sides of bowl as needed.

   onion (cut into 1-inch pieces): 1, fresh cilantro leaves: 1 c
6. 6

   Transfer mixture to a large bowl.
7. 7

   Stir in extra-virgin olive oil , lemon zest , lemon juice , ground coriander , ground cumin , paprika , salt , pepper , cayenne pepper , and ground cinnamon .

   extra-virgin olive oil: 4 tbsp, lemon zest: 1 tbsp, lemon juice: 3 tbsp, ground coriander: 1 tbsp, ground cumin: 1 tbsp, paprika: 1 tbsp, salt: 2 tsp, pepper: 1+1/2 tsp, cayenne pepper: 1/2 tsp, ground cinnamon: 1/4 tsp
8. 8

   Add ground lamb and knead gently with your hands until thoroughly combined.

   ground lamb: 2 lbs
9. 9

   Using kitchen shears, cut around perimeter of each pita bread and separate into 2 halves.

   pita bread: 4 8-inch
10. 10

    Place 4 thicker halves on counter with interiors facing up.
11. 11

    Divide lamb mixture into 4 equal portions and place 1 portion in center of each pita half.
12. 12

    Using a spatula, gently spread lamb mixture into an even layer, leaving a 1/2-inch border around edge.
13. 13

    Top each with a thinner pita half.
14. 14

    Press each sandwich firmly until lamb mixture spreads to ¼ inch from edge of pita.
15. 15

    Transfer sandwiches to a large plate, cover with plastic wrap, and set aside.
16. 16

    # # Grilling Instructions
17. 17

    # # # Charcoal Grill
18. 18

    Open bottom vent completely.
19. 19

    Light a large chimney starter two-thirds filled with charcoal briquettes (4 quarts).
20. 20

    When top coals are partially covered with ash, pour evenly over grill.
21. 21

    Set cooking grate in place, cover, and open lid vent completely.
22. 22

    Heat grill until hot, about 5 minutes.
23. 23

    # # # Gas Grill
24. 24

    Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
25. 25

    Turn all burners to medium-high.
26. 26

    # # Cooking the Pitas
27. 27

    Clean and oil cooking grate.
28. 28

    Place sandwiches on grill, cover, and cook until bottoms are evenly browned and edges are starting to crisp, 7 to 10 minutes, moving sandwiches as needed to ensure even cooking.
29. 29

    Flip sandwiches, cover grill, and continue to cook until second sides are evenly browned and edges are crisp, 7 to 10 minutes longer.
30. 30

    Transfer sandwiches to a cutting board and cut each in half crosswise.
31. 31

    Transfer sandwiches to a platter and serve, passing sauce separately.