4 Reviews of Moroccan Lamb in Pita

From: Sackville

On Jan 10, 2006

I just made the lamb patties from this recipe and loved the seasoning. Absolutely tops. They are great in a pita or on their own with a dip. Really nice mix of spices.

From: foodmama

On May 30, 2006

Can I just say that everyone is sleeping on this recipe. I totally shocked my husband at dinnertime. Definitely a keeper, I used naan bread instead and cucumbers and onions. I will try pita next time. Thank you!

From: tara portee

On Jun 25, 2006

I enjoyed this. It is like a middle eastern gyro. I used two blade cuts, trimmed the fat and ground them up in the food processor (they were on sale.) I didn't form the patties, but just let the meat be loose. I did add cucumber to the sauce.

From: A Messy Cook

On Jan 11, 2008

I used a lamb roast to make souvlaki last night and added your seasoning mix to the lamb strips. I cut the salt in half, omitted the cinnamon and saffron, and added 1 teaspoon chili powder. The resulting mix tasted exactly like the spices on the chicken shawarma wraps from one of my favorite restaurants, Jerusalem Gardens in Ann Arbor, MI. Delicious!