We started with a recipe idea from andres barrera, chef at city Winery in Chicago, and then gave this our own spin. Instead of making lamb patties, we pan-grill the loose lamb filling and spoon it into the pita pockets. The topping is a no-cook relish, perfect when plum tomatoes are plentiful at the market or from your garden.
Ingredients
For the Tomato Ginger Relish
- 1 pound plum tomatoes, seeded and finely chopped
- ¼ cup red wine vinegar
- ¼ cup packed light brown sugar
- 1 garlic clove, minced
- 1 teaspoons grated fresh ginger
- Kosher salt
For the Lamb Pitas
- 1 pound lean ground lamb
- 3 large garlic cloves, minced
- 1 small yellow or white onion, finely chopped
- 1 cup seeded and finely chopped tomato
- ½ cup pine nuts
- 3 tablespoons finely chopped fresh flat-leaf parsley
- ½ teaspoon ground allspice
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- Kosher or sea salt and freshly ground black pepper
- 8 large pita breads
- Olive oil for brushing
- 4 ounces crumbled feta
How to Make It
- Soak 8 (12-inch) bamboo skewers in water for at least 30 minutes. Prepare a medium-hot fire in your grill.
- For the tomato ginger relish, stir together the tomatoes, vinegar, brown sugar, garlic, and ginger; adjust the seasoning to taste. Cover and refrigerate until ready to serve.
- For the lamb pitas, combine the ground lamb, garlic, onion, tomatoes, pine nuts, parsley, allspice, lemon juice, olive oil, and salt and pepper in a disposable aluminum pan.
- Place the pan on the grill grates, close the lid, and grill for 5 minutes. Open the lid, stir the lamb mixture, and grill for 5 more minutes with the lid down, or until the lamb is cooked through and has browned.
- Cut a pocket in the side of each pita bread and brush the outside with olive oil. Grill the pita bread on both sides until it has good grill marks.
- To serve, spoon the lamb filling into each grilled pita and serve with the tomato ginger relish and the crumbled feta.
