Equipment
Ingredients
Yogurt Sauce
- 150 g plain greek yogurt, full-fat preferred
- 100 g english cucumber, grated
- 15 ml lemon juice, freshly squeezed
- 10 g fresh mint, finely chopped
- 1 garlic, minced or grated
- 2 g kosher salt
Spiced Lamb
- 500 g ground lamb, raw
- 15 ml olive oil
- 2 garlic, minced
- 4 g ground cumin
- 3 g ground coriander
- 3 g smoked paprika
- 1 g ground cinnamon
- 4 g kosher salt
- 2 g black pepper, freshly ground
Serving Components
- 4 whole-wheat pita bread, with pockets
- 100 g romaine lettuce, shredded
- 150 g cherry tomatoes, halved
- 50 g red onion, thinly sliced
Nutrition (per serving)
Method
Place the grated cucumber in the center of a clean kitchen towel and twist tightly to squeeze out as much excess water as possible. Discard the liquid.
In a medium mixing bowl, combine the squeezed cucumber, Greek yogurt, lemon juice, chopped mint, 1 minced garlic clove, and 2 grams of salt. Stir well to combine, then set aside for flavors to meld.
Heat the olive oil in a large skillet over medium-high heat. Add the ground lamb, the remaining 2 cloves of minced garlic, cumin, coriander, smoked paprika, cinnamon, 4 grams of salt, and black pepper.
Cook the spiced lamb mixture, breaking it apart with a spatula, until deeply browned and thoroughly cooked to a safe internal temperature of 74°C/165°F. Remove from heat.
Warm the whole-wheat pitas slightly in a dry skillet or microwave until they are pliable enough to open without tearing.
Cut off the top quarter of each pita or slice a pocket into the edge. Smear the inside generously with the yogurt sauce. Stuff with shredded lettuce, tomatoes, red onion slices, and hot spiced lamb. Serve immediately.
Chef's Notes
- Squeezing the grated cucumber is an essential technique for tzatziki-style sauces; ignoring this step guarantees a soupy, diluted condiment.
- The tiny pinch of cinnamon is a classic Mediterranean trick. It does not make the dish sweet, but rather adds a background aromatic warmth that highlights the savory gaminess of the lamb.
- For the best texture, let the lamb brown undisturbed for the first few minutes in the pan before aggressively breaking it up. This allows a savory crust to develop via the Maillard reaction.
- Make sure you specifically buy whole-wheat pitas with pockets; some flatbreads sold as pitas are pocketless and better suited for wrapping rather than stuffing.
Storage
Refrigerator: 3 days — Store lamb, sauce, and vegetables in separate airtight containers to prevent pitas from becoming soggy.
Freezer: 3 months — Freeze cooked lamb only. Yogurt sauce and fresh vegetables will degrade structurally if frozen.
Reheating: Reheat lamb in a skillet over medium heat or microwave until steaming. Warm pitas separately. Do not heat yogurt sauce or fresh vegetables.
