Spiced Middle Eastern Lamb Patties With Pita And Yogurt Recipes

SPICED LAMB PITAS WITH YOGURT SAUCE

Steps:

• 1. In a small bow, whisk the yogurt with the lemon juice. Add the 2 Tbsp. chopped parsley and chopped dill. Chill in fridge until ready to use.
• 2. In a large bowl, mix together Lamb, bread crumbs, garlic, coriander, cumin, paprika, salt and pepper. Continue to mix with hands until thoroughly combined.
• 3. Pat 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.
• 4. Oil the grill grates and preheat the grill.
• 5. Grill the patties over medium high heat about seven minutes. Flip the patties and grill for 4 to 6 minutes longer, completely cooked.
• 6. While patties are grilling, wrap the pita in aluminum foil and place on an unused portion of the grill or throw in a warm oven until for 5 minutes or so or until warmed through.
• 7. Place two lamb patties in pita, drizzle with yogurt sauce and sprinkle with more fresh parsley and fresh veggies of your choice, fold or wrap, and enjoy!
• 8. Optional Directions for Rainiy day: Line the bottom of a broiler pan with aluminum foil (makes clean up easier) Then spray top with nonstick cooking spray. Place patties on broiler pan. Broil 6 inches from heat for about 6 minutes per side or until completely cooked.

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.

MOROCCAN-SPICED LAMB BURGERS

Steps:

• In a bowl, combine the lamb, onion, bread crumbs, mint, garlic, cumin, coriander, 3/4 tsp salt, and the cayenne. Using your hands, mix gently but thoroughly. Divide the mixture into 4 equal portions and form each into an oval patty about 4 1/2 inches long and about 3/4 inch thick.
• In a small bowl, stir together the tomato and cilantro and season with salt. Let the patties and the tomato mixture stand at room temperature for 15 minutes, or cover and refrigerate for up to 2 hours. If refrigerated, remove from the refrigerator 15 minutes before grilling.
• Prepare a charcoal or gas grill for direct grilling over high heat.
• Grill the burgers over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once, until nicely charred and cooked to your liking, 5-6 minutes per side for medium. About 1 minute before the burgers are done, place the pita breads along the edges of a charcoal grill where the heat is less intense, or on an area of a gas grill with lower heat, so they can warm.
• To assemble the sandwiches, coat the pockets of the pita breads lightly with some of the yogurt, then slip a lamb burger into each bread. Add the tomato mixture, sprouts, and the remaining yogurt, or serve these condiments on the side.