Ground Lamb Shish Kebabs on Pita

Grilled lamb torpedoes on pita with tangy yogurt sauce.

Ground Lamb Shish Kebabs on Pita

by Sue Lau | Palatable Pastime

7.23.14

This is a great twist on the usual burgers on the patio if you get tired of that sort of thing. Aromatic with exotic spices, these ground lamb shish kebabs are an easy and casual treat. It’s sort of like a take-off on the Greek gyro, or the more elegant chelou kebab famous in Persian cooking (which is served on rice-chelou, with a sprinkling of sumac).

The spices you can buy already made or find recipes for them on the net.

The sandwiches will be perfect for the more adventurous in your life!

Ground Lamb Shish Kebabs on Pita

Servings: 4
Time: 2hr 30mins
Difficulty: easy
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Ingredients:

1 pound ground lamb
1/4 cup minced fresh parsley
1 tablespoon onion powder
2 tablespoons baharat spice or shish taouk spice
1 teaspoon salt
1/2 teaspoon black pepper

Yogurt Dill Sauce:

7 ounces plain Greek yogurt
2 tablespoons fresh lemon juice
1 teaspoon garlic paste
1 tablespoon chopped fresh dill weed
salt and black pepper
pinch sugar

For sandwiches:

4 pieces grilled naan or pita bread
chopped tomato
chopped Italian parsley
chopped red onion
pitted kalamata olives
crumbled feta cheese

Method:

Thoroughly mix lamb with parsley, onion powder, baharat spice, salt and black pepper.
Shape into 4 torpedo shaped koftas, wrap in plastic wrap and refrigerate for 1-2 hours.
Stir together the ingredients for the yogurt dill sauce and refrigerate until needed.
Grill unwrapped lamb until cooked through.
Serve or warm grilled pita or naan flat breads with chopped parsley, tomato, red onion, olives and crumbled feta cheese, along with the yogurt dill sauce.

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