Moroccan Lamb in Pita

Ingredients

• 1 1/4 lbs ground lamb
• 4 pita pockets
• 1 cup torn lettuce leaf
• 1/2 cup diced tomato

Seasoning Mix

• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon fresh coarse ground black pepper
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon crumbled saffron thread

Sauce

• 3/4 cup plain yogurt
• 2 tablespoons finely chopped red onions
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon finely chopped fresh mint
• 1 tablespoon fresh lime juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon kosher salt

Directions

1. 1

   Add all the seasoning mix ingredients to a dry heavy sauce or saute pan over medium heat.

2. 2

   Stir for approximately 1 minute or until fragrant; remove from heat source.

3. 3

   In a big mixing bowl, add the lamb, seasoning mix, and 3 tablespoons cold water.

4. 4

   Gently mix together with your hands (don't overwork the meat).

5. 5

   Wet your hands and shape mixture into 4 patties, approximately 3/4 inch thick each.

6. 6

   Cover and chill in the refrigerator until you are ready to grill.

7. 7

   Right before you are ready to grill: whisk together the sauce ingredients in a bowl.

8. 8

   Lighty spray or brush the patties with olive oil.

9. 9

   Grill over medium direct heat for 7-9 minutes (medium-doneness), turn once half-way through gill time.

10. 10

    Place lamb patties inside pita pockets and add a large spoonful of yogurt sauce.

11. 11

    Slip in a little lettuce and tomato and serve.