| 1 ½ | lb. ground lamb |
| 1 | medium onion, very finely chopped |
| ¾ | cup chopped fresh flat-leaf parsley |
| 1 | Tbsp. ground coriander |
| ¾ | tsp. ground cumin |
| ½ | tsp. ground cinnamon |
| 2 | tsp. kosher salt |
| 1 ½ | tsp. ground black pepper |
| ¼ | cup olive oil, plus more for grilling |
| 8 | thick medium pita breads, the ones with pockets |
- Using a fork, mix lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and ¼ cup oil in a large bowl. Cover and chill at least 1 hour.
- Prepare grill for medium heat and oil grate. Open each pita pocket by cutting along seam, halfway around the outside edge. Spoon the chilled mixture into pitas, spreading to the edges. Close, pressing on filling to seal.
- Grill pitas until filling is cooked through and bread is crisp, about 5 minutes per side.
Makes 8 servings
Note: Filling can be made 8 hours ahead. Keep chilled. Pita breads can be stuffed 1 hour ahead. Cover and chill.
bon appétit, July 2014.