Lebanese Lamb Pita Pockets with Tomato Ginger Relish Recipe


Patio Pizzeria- Artisan Pizza and Flatbreads on the GrillWe started with a recipe idea from andres barrera, chef at city Winery in Chicago, and then gave this our own spin. Instead of making lamb patties, we pan-grill the loose lamb filling and spoon it into the pita pockets. The topping is a no-cook relish, perfect when plum tomatoes are plentiful at the market or from your garden.

  • Yield: 8 Pitas


For the Tomato Ginger Relish
  • 1 pound plum tomatoes, seeded and finely chopped
  • ¼ cup red wine vinegar
  • ¼ cup packed light brown sugar
  • 1 garlic clove, minced
  • 1 teaspoons grated fresh ginger
  • Kosher salt
For the Lamb Pitas
  • 1 pound lean ground lamb
  • 3 large garlic cloves, minced
  • 1 small yellow or white onion, finely chopped
  • 1 cup seeded and finely chopped tomato
  • ½ cup pine nuts
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • ½ teaspoon ground allspice
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Kosher or sea salt and freshly ground black pepper
  • 8 large pita breads
  • Olive oil for brushing
  • 4 ounces crumbled feta
How to Make It
  1. Soak 8 (12-inch) bamboo skewers in water for at least 30 minutes. Prepare a medium-hot fire in your grill.
  2. For the tomato ginger relish, stir together the tomatoes, vinegar, brown sugar, garlic, and ginger; adjust the seasoning to taste. Cover and refrigerate until ready to serve.
  3. For the lamb pitas, combine the ground lamb, garlic, onion, tomatoes, pine nuts, parsley, allspice, lemon juice, olive oil, and salt and pepper in a disposable aluminum pan.
  4. Place the pan on the grill grates, close the lid, and grill for 5 minutes. Open the lid, stir the lamb mixture, and grill for 5 more minutes with the lid down, or until the lamb is cooked through and has browned.
  5. Cut a pocket in the side of each pita bread and brush the outside with olive oil. Grill the pita bread on both sides until it has good grill marks.
  6. To serve, spoon the lamb filling into each grilled pita and serve with the tomato ginger relish and the crumbled feta.

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