Spiced Lamb Pita Wraps

Christine Ma
by Christine Ma
4 Servings
45 min

Do you know what I don't have enough of? Lamb. I like to eat a variety of dishes and cuisines but for some reason, I rarely eat lamb. It might partly be because it's difficult to find top quality lamb that doesn't taste overly-gamey. Well, I decided to search high and low and make a lamb dish because well, dammit, I wanted lamb. I had these spiced lamb pita wraps on my mind for weeks and I wasn't going to stop until I made them. Folks, I am happy to report that I found some great ground lamb and successfully made this lunch. And you know what? It was well worth the wait. Spiced lamb patties stuffed in a warm pita wrap with pickled onions and sizzled herb yogurt sauce, it just doesn't get any better.

Spiced lamb pita wraps

Spiced lamb patties

toppings for the wraps

the spread

Recipe details
  • 4  Servings
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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Pickled onions
  • 1/2 red onion, thinly sliced
  • 1/4 cup boiling water
  • 1/4 cup distilled white vinegar
  • 1/2 tbsp sugar
  • 1/2 tsp salt
Sizzled herb yogurt sauce
  • 3 tbsp olive oil, divided
  • 2 lemon slices
  • 1/4 cup parsley, fresh
  • 2 tbsp mint, fresh
  • 2 tbsp dill, fresh
  • 1 tbsp oregano, fresh
  • 1/2 cup Greek yogurt, plain
  • 1 garlic clove, grated
  • salt and pepper
Spiced lamb
  • 1 lb ground lamb
  • 1/4 cup grated onion
  • 1 tbsp garlic, minced
  • 1 tbsp coriander
  • 2 tsp paprika
  • 2 tsp cumin
  • 1/2 tsp cayenne
  • pinch of cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper
Remaining ingredients
  • 2 pita bread
  • 1 cup cherry tomatoes, halved
  • 1/4 cup cucumber, thinly sliced

Pickle the red onions. Combine 1/4 cup boiling water with 1/4 cup vinegar, 1/2 tbsp sugar, and 1/2 tsp salt. Add the red onions and let sit for at least 30 minutes.
Make the sizzled herb yogurt sauce. Heat 1 tbsp olive oil in a saute pan over medium heat. Add the 2 lemon slices and cook until caramelized and the rind is softened, about 3-4 minutes. Remove the lemon and chop into small pieces.
Chop 1/4 cup parsley, 2 tbsp mint, 2 tbsp dill, and 1 tbsp oregano. Add 2 tbsp olive oil in the same pan and heat until the oil is shimmering. Turn off the flames and add the herbs. Let cool slightly. Combine the sizzled herbs and oil, caramelized lemon, grated garlic, and 1/2 cup Greek yogurt. Season the yogurt sauce with salt and pepper.
Season 1 lb ground lamb with 1/4 cup grated onion, 1 tbsp minced garlic, 1 tbsp coriander, 2 tsp paprika, 2 tsp cumin, 1/2 tsp cayenne, a pinch of cinnamon, 1 tsp salt, and 1/2 tsp black pepper. Shape the lamb into small patties, about 1/4 cup each.
Preheat broiler to high.
Lay the lamb patties in a baking sheet and cook in the broiler for 7-8 minutes or until the juices run clear. Remove from heat.
Assemble the spiced lamb pita wraps. Split open the pita bread and fill with the spiced lamb, cherry tomatoes, sliced cucumber, pickled onions, and sizzled herb yogurt sauce. Serve immediately.
Christine Ma
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