California Grilled Lamb Pita Wrap Plate
California weeknight tradition reading thin lamb leg slices marinated in garlic, lemon, and oregano then grilled hard, piled into warm pita bread with shredded lettuce, tomato, and a garlic yogurt sauce, plated with a quick chickpea salad for the West Coast Mediterranean-inflected pita wrap plate.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice lamb leg across the grain into 5mm strips. Shred lettuce, dice tomato and cucumber, thinly slice red onion. Chop oregano and parsley. Mince 8 garlic cloves, grate the remaining 2. Halve both lemons. Whisk minced garlic, half oregano, juice from both lemons, 2 tbsp olive oil, cumin, coriander, paprika, 0.5 tsp salt, pepper; toss lamb, marinate 15 minutes. Stir yogurt with grated garlic, half parsley, juice from both lemons, 0.5 tsp salt. Toss chickpeas with cucumber, vinegar, 2 tbsp olive oil, remaining oregano, 0.5 tsp salt.
Grill
Heat grill pan over medium-high 4 minutes. Working in batches if needed to avoid crowding, lay marinated lamb strips in single layer, grill 2 minutes per side until each face turns deep mahogany.
Toast
Warm pitas on grill pan 30 seconds per side until pliable.
Plate
Spread garlic yogurt sauce inside each pita. Layer lettuce, tomato, red onion, grilled lamb. Drizzle remaining 2 tbsp olive oil and yogurt across lamb. Close pitas, halve, set on plate with chickpea salad alongside, scatter remaining parsley across.
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