Middle Eastern · Lunch
Grilled Ground Lamb Sandwich
Char-grilled ground lamb, hand-seasoned with cumin, garlic, cinnamon and sumac, is tucked into warm pita with tahini sauce, tomato, red onion and parsley. The lamb develops a deep crust while staying juicy inside; tahini adds nutty richness, and lemon cuts through the fat.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
642Calories
36.8gProtein
40.7gFat
34.1gCarbs
4.8gSugar
4.9gFiber
952mgSodium
142mgChol
16.1gSat Fat
610mgPotassium
95mgCalcium
4.8mgIron
2.3mcgVitamin B12
10.5mgVitamin C
protein-rich
gluten-free-adaptable
mediterranean
thirty-min-meals
hidden-gems
Instructions
1
Prep
Combine ground lamb with minced garlic, ground cumin, sumac, ground cinnamon, salt, pepper and chopped parsley in a bowl; mix gently without overworking.
2
Rest
Shape into one 1-inch-thick oval patty, cover and chill 10 minutes.
3
Grill
Brush grate or skillet with olive oil and cook lamb patty over medium-high heat 3 to 4 minutes per side until deep brown crust forms and center reaches 160°F.
4
Assemble
Warm pita directly on grill 30 to 45 seconds per side until it puffs. Whisk tahini, lemon juice and water until pale and smooth. Split pita, spread tahini inside, tuck in lamb, tomato, onion and chopped parsley, then serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground lamb
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp sumac
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp parsley
- 22 pita (about 2.5 oz/70g)
- 2 tbsp30g tahini
- 2 tbsp30ml lemon juice
- 2 tbsp30ml water
- 44 tomato slices
- 44 thin red onion slices
- 2 tsp10ml olive oil
