Lamb Pita Sandwiches
By America's Test KitchenPublished on July 9, 2025
Time
30 minutes
Yield
Makes 2 sandwiches
Ingredients
¼ cup plain Greek yogurt ½ cucumber, ¼ cucumber grated and ¼ cucumber sliced thin, divided½ teaspoon minced fresh mint or dill1 garlic clove, minced, divided⅛ teaspoon plus ½ teaspoon table salt, divided12 ounces ground lamb ½ teaspoon ground cinnamon ⅛ teaspoon pepper 1 teaspoon oil 2 (8-inch) pita breads ½ romaine lettuce hearts (3 ounces), sliced thin4 thin slices tomato
Before You Begin
This recipe makes enough for two sandwiches. Reheat patties before assembling the second sandwich.
Instructions
- Combine ¼ cup plain Greek yogurt, grated cucumber, ½ teaspoon minced mint, ½ minced garlic, and ⅛ teaspoon table salt in bowl; cover and refrigerate tzatziki until ready to serve. Break up 12 ounces ground lamb into small pieces in bowl then add ½ teaspoon cinnamon,⅛ teaspoon pepper, remaining garlic, and remaining ½ teaspoon salt. Lightly knead with hands until combined. Pinch off and shape mixture into six ½-inch-thick patties.
- Heat 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add patties and cook until well browned on first side, about 4 minutes. Flip patties, reduce heat to medium, and cook until well browned on second side and tender throughout, about 4 minutes. Transfer to paper towel–lined plate.
- Cut top 2 inches from 1 pita; discard or reserve for other use. Place pita on plate, cover, and microwave until warm, about 30 seconds. Spread half of tzatziki inside pita, then fill with half of lettuce, sliced cucumber, tomato slices, and lamb patties. Serve. (Remaining lamb patties, tzatziki, and prepped vegetables can be refrigerated, separately, for up to 24 hours.)
Time
30 minutesYield
Makes 2 sandwichesIngredients
¼ cup plain Greek yogurt
½ cucumber, ¼ cucumber grated and ¼ cucumber sliced thin, divided
½ teaspoon minced fresh mint or dill
1 garlic clove, minced, divided
⅛ teaspoon plus ½ teaspoon table salt, divided
12 ounces ground lamb
½ teaspoon ground cinnamon
⅛ teaspoon pepper
1 teaspoon oil
2 (8-inch) pita breads
½ romaine lettuce hearts (3 ounces), sliced thin
4 thin slices tomato
Ingredients
¼ cup plain Greek yogurt
½ cucumber, ¼ cucumber grated and ¼ cucumber sliced thin, divided
½ teaspoon minced fresh mint or dill
1 garlic clove, minced, divided
⅛ teaspoon plus ½ teaspoon table salt, divided
12 ounces ground lamb
½ teaspoon ground cinnamon
⅛ teaspoon pepper
1 teaspoon oil
2 (8-inch) pita breads
½ romaine lettuce hearts (3 ounces), sliced thin
4 thin slices tomato
Ingredients
¼ cup plain Greek yogurt
½ cucumber, ¼ cucumber grated and ¼ cucumber sliced thin, divided
½ teaspoon minced fresh mint or dill
1 garlic clove, minced, divided
⅛ teaspoon plus ½ teaspoon table salt, divided
12 ounces ground lamb
½ teaspoon ground cinnamon
⅛ teaspoon pepper
1 teaspoon oil
2 (8-inch) pita breads
½ romaine lettuce hearts (3 ounces), sliced thin
4 thin slices tomato
Why This Recipe Works
We wanted a shawarma-style sandwich with straight-off-the-rotisserie flavor, but without constructing an actual at-home vertical rotisserie (or ordering takeout). Our solution? Creating cinnamon- and garlic-spiked lamb patties that we seared in a hot nonstick skillet. This cooking method developed a flavorful crust on both sides, mimicking the deeply savory exterior achieved from a restaurant-style roaster. A quick tzatziki sauce of rich Greek yogurt, cooling cucumber, tangy lemon juice, garlic, and fresh herbs completed this stunner. Our flavorful patties, tzatziki, and vegetables were then stuffed into a pita to make a sandwich you'll want to get your hands around.
Before You Begin
This recipe makes enough for two sandwiches. Reheat patties before assembling the second sandwich.
Instructions
- Combine ¼ cup plain Greek yogurt, grated cucumber, ½ teaspoon minced mint, ½ minced garlic, and ⅛ teaspoon table salt in bowl; cover and refrigerate tzatziki until ready to serve. Break up 12 ounces ground lamb into small pieces in bowl then add ½ teaspoon cinnamon,⅛ teaspoon pepper, remaining garlic, and remaining ½ teaspoon salt. Lightly knead with hands until combined. Pinch off and shape mixture into six ½-inch-thick patties.
- Heat 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add patties and cook until well browned on first side, about 4 minutes. Flip patties, reduce heat to medium, and cook until well browned on second side and tender throughout, about 4 minutes. Transfer to paper towel–lined plate.
- Cut top 2 inches from 1 pita; discard or reserve for other use. Place pita on plate, cover, and microwave until warm, about 30 seconds. Spread half of tzatziki inside pita, then fill with half of lettuce, sliced cucumber, tomato slices, and lamb patties. Serve. (Remaining lamb patties, tzatziki, and prepped vegetables can be refrigerated, separately, for up to 24 hours.)
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