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.
Ingredients
Makes 8 servings
Step 1
Using a fork, mix lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and 1/4 cup oil in a large bowl. Cover and chill at least 1 hour.
Step 2
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.
Step 3
Grill pitas until filling is cooked through and bread is crisp, about 5 minutes per side.
Step 4
Do ahead: Filling can be made 8 hours ahead. Keep chilled. Pita breads can be stuffed 1 hour ahead; cover and chill.
Leave a Review
Reviews (35)
Back to TopI love this recipe but have a question...WHERE IS THE PRINT OPTION?
Anonymous
9/15/2021
Really liked this recipe. We like things a little more spicy, so I added garlic, a little harissa paste and Aleppo pepper. I also followed the suggestion to sear the lamb first and then added it to the pita bread. The quality of pita is really important - it makes a difference in the final product.
kunjan
Oregon
10/6/2020
I make this all the time in summer, most often on a grill pan. I use the spices as a suggestion guide and season the lamb to personal taste. I par-grill the burger on a dry grill pan until almost done, then finish it in pita or a flatbread spread with yogurt and sprinkled with feta. The bread crisps up in the rendered fat (but not too crazy because it's a grill pan), and you can skip the olive oil entirely. The lamb, feta, and yogurt melt together, and into the bread. It's incredibly delicious.
pghgrl
brooklyn, ny
3/12/2020
我的伴侣曾怀疑过这道菜。他讨厌onions, so I did substitute onion powder for fresh onions, kept everything else the same. I couldn't find fluffy pita, so I made 4 burgers using 1 lb of ground lamb, and then a .25 pits per burger and double layered it (so the edges weren't sealed closed, just tucked inside). As others suggested, I cooked it on tin foil, and then just before being done, I brushed the pita with olive oil and put directly on the grill. Since partner did not think this was going to turn out well, I made 2 burgers not in the pita and 2 in the pita. WELL, he is a convert. They were delicious and the crunchy pita went perfectly. Will definitely add to recipe box and are already planning on making it again.
betta_
Boston, MA
6/10/2019
THIS IS UNREAL!! We made it with smaller pitas and added some feta to the patties and now it's all we crave for dinner. Make sure you have some homemade tzatziki on hand for dunking
khartiga
Boston, MA
4/16/2018
It's good, but the spices are not quite right. I have switched to using a recipe for kefta lamb to flavour the meet
ngsandy
2/24/2018
Everyone who has these asks for the recipe. We've taken to using mini-pitas for ease of grilling and eating.
penumbra
Victoria British Columbia
12/14/2017
Great recipe! Totally yummy. Did not do the pita, will make this again
ritariv
7/17/2017
Amazing recipe, I have to struggle to not stuff myself with these pockets of lamb goodness.
kpalmer747
Sweden
1/15/2017
Very good, my guys loved it. Made modifications similar to other reviewers: omitted oil except to brush on pita, added 1 egg and 1/4 cup grated cheddar cheese to bind lamb mixture, increased cumin and cinnamon. Used whole wheat pita and even though it tore a little during stuffing, was able to seal it with the lamb mixture--grilled on low heat 5 min 1st side, 3 min. 2nd side, created crispy pita with nice grill marks and juicy lamb. Made dipping sauce of yogurt with chipotle pure.
mcgowans.ca1613
Southern California
1/9/2017
I left out the olive oil, and griddled on the stove. They were very delicious, but got soggy kinda fast.
jansan1
Orange County, CA
8/8/2016
Made as directed except for the cinnamon. The crunchy pita exterior was a nice change from a hamburger bun. However, I served this with a yogurt mint sauce for dipping; without the yogurt sauce this doesn't taste like much. With the yogurt sauce it was pretty good.
mountaingourmet
Lake Tahoe, CA
7/18/2016
Every single person who tasted these wanted the recipe. We used mini-size pitas and they were perfect. Easy to prepare, easy to grill and easy to eat. They're good with ground beef too.
penumbra
Victoria, BC
6/16/2016
My family loved this recipe. I omitted the pitas and just made lamb burgers. Fantastic.
deidrewj
Denver, CO
7/21/2015
This was delicious and easy. I read previous reviewers and used much less oil, about 1 1/2 times as much spices as called for, and substituted feta cheese instead for the salt. We made this on the stovetop in my daughter's kitchen as she doesn't have a grill. We used a fry pan, slightly sprayed the surface, and cooked it on medium heat. Our first pita burnt a little, but it still tasted great. The others came out perfectly. We ran out of pita bread and used flatbread for the last two. I cut the flatbread in half, made a sandwich with the lamb in the middle, then cooked it. The flatbread was just as good. My husband wants to make it again next week for his buddies.
bookcook
San Francisco
7/19/2015
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