SERVES 4
TOTAL TIME: 35 minutes
You can substitute 85 percent lean ground beef for the lamb. The skillet may appear crowded when you begin cooking the patties, but they will shrink slightly as they cook. When cooking the patties, use a splatter screen to keep the mess to a minimum. Serve with sliced tomatoes, lettuce, and feta cheese in addition to the sauce.
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4 |
(8-inch) pita breads |
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½ |
cup chopped onion |
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2 |
tablespoons lemon juice |
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4 |
garlic cloves, peeled (3 minced, and 1 minced to a paste) |
|
2 |
teaspoons minced fresh oregano or ½ teaspoon dried |
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Salt and pepper |
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|
1 |
pound ground lamb |
|
1 |
tablespoon vegetable oil |
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½ |
cup plain Greek yogurt |
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1 |
tablespoon minced fresh mint |
1. Cut top 2 inches from each pita bread round; save two scrap pieces, discarding extra.
2. Process reserved pita scraps, onion, 1 tablespoon lemon juice, minced garlic, oregano, ½ teaspoon salt, and ¼ teaspoon pepper in food processor to smooth paste, about 30 seconds, scraping down bowl as needed. Transfer mixture to large bowl and mix in lamb using hands. Pinch off and roll mixture into 12 balls, then press into ½-inch-thick patties.
3. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown patties well on first side, about 4 minutes. Flip patties, reduce heat to medium, and cook until well browned and cooked through, about 5 minutes. Transfer patties to paper towel–lined plate and tent loosely with aluminum foil.
4. Combine yogurt, mint, remaining 1 tablespoon lemon juice, and garlic paste in bowl and season with salt and pepper to taste. Warm pitas in microwave about 30 seconds. Nestle 3 patties inside each warm pita, drizzle with yogurt sauce, and serve.