Mediterranean-spiced grilled lamb is placed in a pita sandwich with a yogurt sauce, feta, tomato, and lettuce.

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Recipe Summary

prep:
20 mins
cook:
6 mins
total:
26 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Yogurt-Tahini Sauce:
Sandwich Garnishes:

Directions

Instructions Checklist
  • Preheat an outdoor grill for high heat and lightly oil the grate.

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  • Mix lamb, shallot, mint, paprika, cumin, salt, coriander, cinnamon, black pepper, and adobo together gently in a bowl. Form lamb mixture into 8 cylinders approximately 1x3 inches in size, using about 3 tablespoons of mixture per cylinder.

  • Reduce grill heat to medium; transfer lamb to grill and cook until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill.

  • Mix yogurt, tahini, and lemon juice together in a bowl until sauce is uniform.

  • Spread 1/4 of the yogurt sauce down the middle of each pita; top with lamb, tomato, feta cheese, and lettuce.

Cook's Note:

A large cookie scoop works well for shaping the lamb mixture.

Nutrition Facts

564 calories; protein 33.2g 66% DV; carbohydrates 38.2g 12% DV; fat 31g 48% DV; cholesterol 112mg 37% DV; sodium 1012.9mg 41% DV. Full Nutrition
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