Cinnamon- and garlic-scented lamb patties and cool, creamy tzatziki star in these pita sandwiches. This recipe is designed for two, but it can easily be scaled up to feed more. Adding lettuce, tomato and cucumber is just one way to assemble the sandwiches; other possibilities include hummus, harissa, baba ganoush, pickles, olives, feta and more.
Storage: Refrigerate the lamb patties and tzatziki separately for up to 3 days.
Ingredients
Servings: 2 (makes 2 sandwiches)
Directions
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Step 1
Grate about two-thirds of the cucumber into a small bowl. (Thinly slice the rest and reserve for the sandwiches.) Add the yogurt, mint or dill, half of the garlic, and 1/4 teaspoon of the salt, and stir to combine. Taste, and season with more salt, if desired. This is your tzatziki. Cover and refrigerate until ready to serve.
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Step 2
Break up the ground lamb into small pieces in a medium bowl, and add the cinnamon, pepper, remaining garlic and 1/2 teaspoon salt. Lightly mix with your hands until combined. Pinch off and shape the mixture into six to eight 1/2-inch-thick patties (about 2 ounces each).
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Step 3
Line a plate with towels and set it near your stove. In a large (12-inch) nonstick skillet over medium-high heat, heat the oil until just smoking. Add the patties and cook until well browned on the bottom, about 4 minutes. Flip the patties, reduce the heat to medium and cook until well browned on the other side, about 4 minutes. Transfer to the towel-lined plate.
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Step 4
Cut off the top 2 inches from each pita. Place the pitas on a plate, cover and microwave on HIGH until warm, about 30 seconds. (Alternatively, wrap in foil and place in a moderate oven, toaster oven or air fryer until warm.) Spread half of the tzatziki inside each pita, then fill each with half of the lettuce, sliced cucumber, tomato and the lamb patties. Serve warm.
Substitutions
Fresh herbs >> 1/2 teaspoon dried herbs.
Romaine >> another crunchy lettuce.
