Ground Lamb Pita Pockets

Name: Ground Lamb Pita Pockets
Cuisine: American
Ingredients: 2 tablespoons paprika; 1½ teaspoons ground cumin; 1 teaspoon ground cinnamon; 2 medium cucumbers, peeled, halved lengthwise, seeded, and sliced into thin half-moons; ¾ cup plain yogurt; 3 tablespoons minced fresh cilantro; Pinch or 2 of zatar (optional); Dash of cayenne (optional); 2¼ pounds ground lamb; 2 garlic cloves, minced; Kosher salt or coarse sea salt and freshly ground black pepper to taste; Kosher salt or coarse sea salt and freshly ground black pepper to taste; Kosher salt or coarse sea salt and freshly ground black pepper to taste; 6 pita breads, sliced open on one side; Feta cheese crumbles (optional)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

This is a different kind of lamb burger, kissed lovingly by the Mediterranean sun. The recipe calls for zatar, a Middle Eastern seasoning blend based on tangy dried sumac, but it isn’t essential for good results if you have trouble finding it.

Ingredients

Middle Eastern dry rub

2 tablespoons paprika
1½ tablespoons zatar (optional)
1½

Americas
United States
Burger

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Combine the rub ingredients in a small bowl. In another bowl, combine the sauce ingredients.
Mix the lamb, garlic, salt, and pepper in a large bowl. Form the mixture into 6 broad patties. Sprinkle the burgers lightly with the rub and let them sit at room temperature for 20