Ingredients

1 lb ground lamb (beef works too!)

4 medium-sized pita bread rounds

1/2 large yellow onion, finely chopped

3 cloves garlic, minced

1/4 cup fresh parsley, finely chopped

1 1/2 tsp ground cumin

1 tsp smoked paprika

1/2 tsp ground cinnamon

1/2 tsp crushed red pepper flakes (optional for heat)

1 tsp salt

1/2 tsp black pepper

2 tbsp olive oil, plus more for brushing

Plain Greek yogurt or tzatziki, for serving

Instructions

Step 1: In a large bowl, combine ground lamb, chopped onion, garlic, parsley, cumin, smoked paprika, cinnamon, red pepper flakes, salt, and black pepper. Mix thoroughly with your hands until well blended.

Step 2: Slice open each pita round carefully along the edge to create a pocket. Evenly divide the lamb mixture among the pitas, spreading it in an even layer without overfilling.

Step 3: Gently press the stuffed pitas to flatten slightly, then brush the outside of each pita lightly with olive oil to ensure a golden, crispy crust.

Step 4: Preheat a grill, grill pan, or large skillet over medium heat. Cook the stuffed pitas for 4–5 minutes per side, pressing down gently with a spatula to achieve grill marks and ensure the lamb is cooked through.

Step 5: Remove from heat and let the pitas cool for a minute. Slice each pita into halves or quarters and serve immediately with a dollop of Greek yogurt or tzatziki for a refreshing contrast.

Tips & Variations

Use beef instead of lamb if preferred for a milder flavor.

For an extra smoky taste, add a pinch of smoked chili powder to the filling.

Try adding diced tomatoes or bell peppers to the mixture for extra freshness and texture.

If you don’t have a grill or skillet, you can cook the pitas in a sandwich press or panini maker.

FAQs

Can I use beef instead of lamb?

Yes, ground beef is a great substitute if you prefer a milder flavor or don’t have lamb on hand. The spices will still provide plenty of flavor.

How do I keep the pita from becoming soggy?

Brushing the outside of the pita with olive oil before grilling helps create a crispy crust. Also, avoid overstuffing the pita to prevent juices from soaking through.