Middle Eastern Lamb Pita
Enjoy a savory blend of marinated lamb, fresh vegetables, and creamy sauce wrapped in a warm pita.
Ingredients
- 16 oz lamb shoulder or boneless chops cut into strips
- 3 cups plain Greek yogurt
- 3 tablespoons olive oil
- 2 tablespoons cumin
- 2 tablespoons coriander
- 1 tablespoon paprika
- 2 tablespoons lemon juice
- ½ teaspoon cinnamon
- 2 tablespoons garlic minced
- ¼ cup cucumber chopped
- 1 teaspoon dill
- lettuce for topping
- onion slices for topping
- tomato slices for topping
- pitas for serving
Instructions
- In a large baggie or bowl, mix together two cups of yogurt with the olive oil, cumin, coriander, paprika, lemon juice, cinnamon, and garlic. Add the strips of lamb meat and marinate for at least eight hours or overnight.
- Heat a cast iron grill pan over high heat and grease with cooking spray. Add the strips of marinated lamb, letting most of the excess yogurt drip off. Cook for 5-8 minutes, until cooked through - at least 145°F for a pink center, 160°F for medium well.
- Just prior to serving, stir together the remaining yogurt, cucumber, and dill. Serve at room temperature or chilled. Warm the pita bread in the microwave for thirty seconds. Fill the warm pitas with the cooked lamb, lettuce, onions, tomatoes, and yogurt sauce as desired. Enjoy!
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