Moroccan Lamb In Pita Recipes

GREEK LAMB PITA WITH TZATZIKI SAUCE

Steps:

• Combine all tzatziki sauce ingredients in bowl until well mixed. Set aside.
• Melt butter in 10-inch nonstick skillet over medium-low heat until sizzling. Add garlic, oregano, salt and pepper; stir until well mixed.
• Add lamb; cook 8-10 minutes or until lamb reaches at least 145ºF or desired doneness. Remove skillet from heat. Stir in lemon zest until lamb is evenly coated.
• Spread tzatziki sauce evenly onto 1 side of each flatbread. Top each with lamb; garnish with tomato and feta cheese. Fold flatbread over filling.

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.

MOROCCAN LAMB BURGERS WITH TOMATO CUCUMBER SALAD

Steps:

• Finely mince the mint and parsley, and peel and chop the onion.
• In a large bowl, combine the ground lamb, chopped onion, 4 tablespoons each of the mint and parsley, 1 teaspoon cumin, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, and a pinch of cayenne pepper. Mix well using your hands until everything is evenly combined, and form the mixture into burger patties. Set aside.
• To make the sauce, combine Greek yogurt, the remaining 1 tablespoon each of mint and parsley, remaining 1/4 teaspoon cumin, and a pinch of salt and cayenne pepper, as desired. If you prefer a thinner sauce, add 1-2 teaspoons olive oil. Stir well and keep in the fridge while you cook the burgers and prep the salad.
• Cook the lamb burgers on an oiled grill rack or in a heavy frying pan over medium-high heat, for about 5 minutes on each side, until they reach an internal temperature of 160F.
• While burgers cook, prep the salad. Combine halved cherry tomatoes, sliced cucumber, olive oil, and red wine vinegar in a small bowl. Sprinkle feta on top.
• Serve burgers warm with the salad, yogurt sauce, and pita bread, as desired. Enjoy!

MOROCCAN LAMB IN PITA

Steps:

• Add all the seasoning mix ingredients to a dry heavy sauce or saute pan over medium heat.
• Stir for approximately 1 minute or until fragrant; remove from heat source.
• In a big mixing bowl, add the lamb, seasoning mix, and 3 tablespoons cold water.
• Gently mix together with your hands (don't overwork the meat).
• Wet your hands and shape mixture into 4 patties, approximately 3/4 inch thick each.
• Cover and chill in the refrigerator until you are ready to grill.
• Right before you are ready to grill: whisk together the sauce ingredients in a bowl.
• Lighty spray or brush the patties with olive oil.
• Grill over medium direct heat for 7-9 minutes (medium-doneness), turn once half-way through gill time.
• Place lamb patties inside pita pockets and add a large spoonful of yogurt sauce.
• Slip in a little lettuce and tomato and serve.

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.