Best Spiced Lamb In Pita Recipes

SPICED GROUND LAMB PITAS

Steps:

• In a skillet, warm 1 tbs. olive oil over medium high heat. Add ground lamb, breaking up with wooden spoon.
• In small bowl, combine all the spices (salt, pepper, oregano, paprika, coriander and nutmeg). When lamb has almost fully cooked (some parts still pink), add spices and minced garlic. Stir to combine.
• Meanwhile, combine all the ingredients for the spicy yogurt sauce and season with salt and pepper. Chop any additional veggies you're using for pita toppings. Warm pitas in damp paper towels for 30 seconds in the microwave.
• Assemble pitas by layering either hummus or spicy yogurt sauce first, then lay avocado slices on one side and greens on the other (if using). Then add a scoop of the seasoned ground lamb and top with more yogurt sauce and feta!

LAMB PITAS WITH YOGURT SAUCE

Steps:

• In a large skillet, heat oil over medium-high heat; brown lamb in batches. Transfer lamb to a 3- or 4-qt. slow cooker, reserving drippings in skillet., In drippings, saute onion over medium heat until tender, 4-6 minutes. Add garlic and tomato paste; cook and stir 2 minutes. Stir in wine, 1 teaspoon salt, oregano and basil. Add to lamb. Cook, covered, on low until lamb is tender, 6-8 hours., To serve, dice enough cucumber to measure 1 cup; thinly slice remaining cucumber. Combine diced cucumber with yogurt and remaining salt. Fill pita halves with lamb mixture, tomatoes, sliced cucumbers and yogurt mixture. Freeze option: Freeze cooled lamb mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

SPICED MIDDLE EASTERN LAMB PATTIES WITH PITA AND YOGURT

Steps:

• For the sauce:
• In a small bow, whisk the yogurt with the lemon juice. Stir in the chopped herbs, season with salt and refrigerate until ready to use.
• For the patties and pita:
• In a bowl, use your hands to mix together all of the ingredients, except for the pita. Form the mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm
• Preheat a grill for at least 10 minutes and prepare it for grilling over moderately high heat. If you are using a charcoal grill, leave one area where you can grill the pita indirectly.
• Oil the grill grates and grill the patties until dark brown grill marks form on the bottom, 5 to 6 minutes. Flip the patties and grill for 4 to 6 minutes longer, until just cooked through.
• Meanwhile, wrap the pita in foil and set the package on the top shelf of a gas grill or in the cooler spot of a charcoal grill and allow them to warm through, 8 to 10 minutes.
• Wrap 2 or 3 patties in each pita, spoon some of the yogurt sauce alongside and serve with herb sprigs, passing the remaining yogurt sauce at the table.

PRESSURE-COOKER LAMB PITAS WITH YOGURT SAUCE

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown lamb in batches. Add wine to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Add onion, garlic, 1 teaspoon salt, oregano and basil. Return lamb to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel., Select saute setting; adjust for low heat. Add tomato paste; simmer, uncovered, until mixture is slightly thickened, 8-10 minutes, stirring occasionally. Press cancel., To serve, dice enough cucumber to measure 1 cup; thinly slice remaining cucumber. Combine diced cucumber with yogurt and remaining salt. Fill pitas with lamb mixture, tomatoes, sliced cucumbers and yogurt mixture. Freeze option: Freeze cooled lamb mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

SPICED LAMB IN PITA

Steps:

• Combine first 8 ingredients in medium bowl; blend well. Shape lamb mixture into four 1/4-inch-thick patties. Heat heavy large skillet over medium-high heat. Add lamb patties and sauté until brown and just cooked through, about 3 minutes per side. Cut each pita bread in half; fill each half with lamb patty.

SPICED GROUND LAMB PITA RECIPE

Steps:

• FOR THE LAMB: In a large skillet heat the olive oil {or ghee} over medium high heat. Add the onion and garlic and saute until the onion is translucent. Add the ground lamb and turn to medium heat. Use a wooden spoon to break apart the ground lamb and let it begin to cook. Add the paprika, oregano, thyme, cinnamon, allspice, clove and cayenne pepper to the lamb and continue to cook until the lamb is cooked through and no pink is left. Remove from the stove and drain excess fat. FOR THE TACOS: On a large cutting board lay out your pita bread or flatbread. Spread an even layer of tzatziki on each pita. Layer on the lamb, feta cheese and top with the Greek topping. You also can add pine nuts {opptional}. Serve with a side of tzatziki sauce.

LAHMACUN (TURKISH SPICED LAMB PITA)

Steps:

• Heat the olive oil in a large skillet, add the onions and cook until they are soft. Add the spices and ground lamb, cook until the meat is evenly browned, breaking it up as it cooks.
• Stir in the tomato paste, salt and parsley, cook for another minute. Set aside to cool. Can be made ahead.
• When ready to cook, heat a griddle or large cast iron pan very hot. To four pitas, divide lamb mixture and top each pita with mixture, leaving a 1/2-inch border around the edge. One at a time, place on grill and heat for 5 minutes. Remove to plate.
• Put 1/4 of the parsley, onions and tomatoes on the pita. Squeeze a lemon wedge over the top. Roll the pita up like a crepe. Wrap it in parchment to make it easier to eat or spear it with a toothpick to keep it closed.