Top | Sandwiches

Lamb Pitas

(recipe, Caroline Cummins)

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This is basically a meatball wrap, with the meatballs baking while you're prepping the rest of the ingredients.


    1. ½ cup fresh breadcrumbs, finely ground
    2. ½ small onion, finely minced
    3. 2 garlic cloves, finely minced
    4. 1 tsp. sea salt
    5. 1 tsp. freshly ground black pepper
    6. 1 tsp. ground cumin
    7. 1 tsp. dried thyme
    8. 1 egg
    9. 1 lb. ground lamb
    1. 2 cups tzatziki
    2. Several sliced radishes and/or tomatoes
    3. 4 to 6 oz. crumbled feta
    4. 1 large handful fresh mint and parsley leaves, torn or sliced
    5. 4 to 6 rounds of fresh pita bread


    1. Preheat the oven to 350 degrees. Have two ungreased baking sheets ready.
    2. Put the breadcrumbs, onion, garlic, salt, pepper, cumin, thyme, and egg in a large bowl, and mix together. Add the lamb and gently mix it in with your hands. Form the mixture into walnut-sized meatballs (you should end up with about 24 meatballs) and arrange them on the baking sheets.
    3. Bake the meatballs for 16 to 18 minutes, until browned. (You can also pan-fry the meatballs, but baking is faster and tidier.)
    4. While the meatballs are baking, make the tzatziki and slice the radishes and/or tomatoes.
    5. When the meatballs are done, remove them from the oven but leave the oven on. Transfer the meatballs to a paper-towel-lined plate to cool briefly.
    6. Put the pita bread directly on the oven racks and heat for a few minutes, just until warmed through.
    7. Serve immediately, arranging three or four meatballs in a row atop each warm pita, then drizzling with the tzatziki and topping with the vegetables, feta, and herbs. Fold in half to eat.