Ground Lamb Pita Food

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!

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.

LAMB PITA SANDWICHES

Steps:

• Add the coriander, cumin, smoked paprika, cayenne pepper, cinnamon and 1 teaspoon of salt to a small mixing bowl. Whisk to combine. Add the spice mixture to the lamb stew meat and use tongs to coat the meat in the spices. Set aside.
• Heat an electric pressure cooker to the sauté setting and add 1 tablespoon of vegetable oil to the pot. Once the oil is shimmering, add the stew meat in batches, being sure not to overcrowd the pot. Brown the meat on all sides, about 4 minutes, then remove to a plate. Add an additional tablespoon of oil, if needed, before adding another batch of meat. Once all the meat has been browned and removed from the pot, add the red wine to deglaze, stirring and scraping the bottom to release any brown bits stuck to the base of the pot. Once the alcohol smell has burned off, 1 to 2 minutes, add the canned diced tomatoes and the browned meat. Stir to combine.
• Place the lid on the pressure cooker and seal. Set to high pressure according to the manufacturer's instructions. Once at high pressure cook for 15 minutes then allow the pressure cooker to naturally release for 10 minutes before manually venting the rest.
• While the lamb cooks, add the fresh chopped tomatoes, cucumber, onion, parsley, dill, lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to a medium bowl. Toss to combine and set aside until ready to assemble.
• To assemble, slice each pita in half and open to create a pocket. Slather each side of the pocket with hummus, then add in a few pieces of romaine lettuce, covering the hummus. Next add a few spoonfuls of the cucumber-onion mixture and top with a few pieces of cooked lamb. Continue the process with the remaining ingredients.

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.

LAMB SKEWER PITAS

Steps:

• Make the sauce: In a medium bowl, mix the yogurt, sour cream, cucumber, onion, dill, vinegar, cumin, honey, salt, cinnamon, pepper and garlic until combined. Set aside in the refrigerator to chill.
• Make the lamb skewers: In a large bowl, combine the lamb, oil, coriander, cumin, salt, allspice, cinnamon and garlic until evenly coated. Divide the meat into 6 portions and form into logs. Thread each log onto a skewer, then transfer to a plate, cover and chill in the refrigerator for at least 30 minutes or up to overnight.
• Heat a cast-iron griddle over medium-high heat until very hot. Brush the griddle with oil. Grill the skewers, turning occasionally, until browned and cooked through, 8 to 10 minutes.
• To serve: Brush the pitas with oil and sprinkle with the zaatar. Add them to the griddle with the lamb and cook until toasted and warm, 2 to 3 minutes per side.
• In a large bowl, toss the cucumber, cilantro, parsley, oregano, onions, tomato and fennel. Add the vinegar and 3 tablespoons oil and toss to combine. Season to taste. Remove the meat from the skewers and place on the pitas; top with some salad. Serve with the lemon wedges and tzatziki sauce.

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.

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.

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.

LAMB IN PITA

Steps:

• Put a strainer over a large bowl and line it with 2 layers of cheesecloth (don't let the strainer touch the bottom of the bowl). Spoon yogurt into strainer and let stand for 1 hour.
• Mix yogurt, the 2 pressed cloves of garlic and lemon juice in a small bowl. Set aside.
• Put the lamb pieces into a skillet or pan on medium to high heat on stove top, add coriander cumin and chopped garlic.
• Keep on heat until lamb is fully cooked, stirring often. Dispense onto serving dish.
• Cut open pita pockets, spoon the lamb into each pita. Add the yogurt and/or chutney and enjoy!

GROUND LAMB GYROS WITH CUCUMBER YOGURT SAUCE

Steps:

• Pre-heat the oven to 350 deg.
• FOR THE LAMB LOAF.
• Combine lamb, bread, egg, milk, onion, garlic, parsley and seasonings in mixing bowl. Mix thoroughly, kneading. Shape mixture into a 7" X 4"loaf.
• Place loaf on rack for drainage and bake.
• 45 minutes to 1 hour, or until temp of 180 deg. Allow the loaf to rest. Can be used at this time to make your gyros, or covered and stored in the frig until the next day.
• FOR THE SAUCE.
• Whisk together the cucumbers, sour cream, yogurt, green onions, lemon juice, salt, white pepper and mint. Store in frig until serving time.
• HEATING AND ASSEMBLING GYROS.
• Put slices of the lamb loaf on a flat grill pan and heat on low to medium heat. Meanwhile, put pita rounds between two sheets of aluminum foil, crimp the edges, and put in oven to warm.
• Put portions of the hot meat on the warmed pita round, and pile the sweet onion slices and tomatoes on top. Serve the gyro with a generous side dish of the cucumber / yogurt sauce. Serve immediately.

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.