Cast Iron Lamb Pita Sandwiches
By Russell SelanderPublished on July 11, 2017
Time
1 hour
Yield
Serves 4
Ingredients
¾ cup plain Greek yogurt ½ cucumber, peeled, halved lengthwise, seeded and chopped fine2 tablespoons lemon juice 3 garlic cloves, minced1 tablespoon minced fresh mint or dillSalt and pepper 4 (8-inch) pita breads ½ onion, chopped coarse1 tablespoon minced fresh oregano or 1 teaspoon dried1 teaspoon ground cumin 1 pound ground lamb 1 teaspoon vegetable oil 1 large tomato, sliced thin2 cups shredded iceberg lettuce 2 ounces feta cheese, crumbled (½ cup)
Instructions
- Combine yogurt, cucumber, 1 tablespoon lemon juice, ½ teaspoon garlic, mint, and ¼ teaspoon salt in bowl; set aside for serving.
- Adjust oven rack to middle position and heat oven to 350 degrees. Cut top quarter off each pita bread. Tear 1 quarter into 1-inch pieces and discard remaining 3 top quarters. (You should have about ¼ cup pita pieces.) Stack trimmed pitas and wrap tightly with aluminum foil; set aside.
- Process pita bread pieces, onion, oregano, cumin, ½ teaspoon salt, ¼ teaspoon pepper, remaining 1 tablespoon lemon juice, and remaining garlic in food processor to smooth paste, about 20 seconds, scraping down sides of bowl as needed; transfer to large bowl. Add lamb and gently knead with hands until uniformly combined. Divide meat mixture into 12 lightly packed balls, then flatten into ½-inch-thick patties.
- Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Add oil and heat until just smoking. Cook patties, without moving them, until well browned on first side, about 5 minutes. Flip patties and continue to cook until well browned on second side, about 5 minutes.
- Meanwhile, place foil-wrapped pitas directly on oven rack and heat for 10 minutes. Serve patties with pitas, sauce, tomato, lettuce, and feta.
Time
1 hourYield
Serves 4Ingredients
¾ cup plain Greek yogurt
½ cucumber, peeled, halved lengthwise, seeded and chopped fine
2 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon minced fresh mint or dill
Salt and pepper
4 (8-inch) pita breads
½ onion, chopped coarse
1 tablespoon minced fresh oregano or 1 teaspoon dried
1 teaspoon ground cumin
1 pound ground lamb
1 teaspoon vegetable oil
1 large tomato, sliced thin
2 cups shredded iceberg lettuce
2 ounces feta cheese, crumbled (½ cup)
Ingredients
¾ cup plain Greek yogurt
½ cucumber, peeled, halved lengthwise, seeded and chopped fine
2 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon minced fresh mint or dill
Salt and pepper
4 (8-inch) pita breads
½ onion, chopped coarse
1 tablespoon minced fresh oregano or 1 teaspoon dried
1 teaspoon ground cumin
1 pound ground lamb
1 teaspoon vegetable oil
1 large tomato, sliced thin
2 cups shredded iceberg lettuce
2 ounces feta cheese, crumbled (½ cup)
Ingredients
¾ cup plain Greek yogurt
½ cucumber, peeled, halved lengthwise, seeded and chopped fine
2 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon minced fresh mint or dill
Salt and pepper
4 (8-inch) pita breads
½ onion, chopped coarse
1 tablespoon minced fresh oregano or 1 teaspoon dried
1 teaspoon ground cumin
1 pound ground lamb
1 teaspoon vegetable oil
1 large tomato, sliced thin
2 cups shredded iceberg lettuce
2 ounces feta cheese, crumbled (½ cup)
Why This Recipe Works
The traditional method for cooking the meat in a restaurant-style Greek gyro sandwich employs an electric vertical rotisserie, on which layers of sliced and marinated leg of lamb are stacked. After cooking for hours, the meat is shaved with a long slicing knife, revealing pieces with crispy crusts and moist interiors infused with herbs and garlic. Since most home cooks don't have access to a rotisserie, we wanted a home-style lamb sandwich recipe that would give us the same flavors and textures in a simple patty. We started with ground lamb. Using onion and pita bread, as well as add-ins such as oregano and garlic, we created a panade that we mixed with the lamb to ensure that each patty was moist and juicy. We seared the patties in our hot cast-iron skillet to develop a flavorful crust on both sides. To accompany the lamb, we made a quick cucumber-yogurt sauce with rich Greek yogurt, cooling cucumber, tangy lemon juice, bold garlic, and bright fresh herbs.
Instructions
- Combine yogurt, cucumber, 1 tablespoon lemon juice, ½ teaspoon garlic, mint, and ¼ teaspoon salt in bowl; set aside for serving.
- Adjust oven rack to middle position and heat oven to 350 degrees. Cut top quarter off each pita bread. Tear 1 quarter into 1-inch pieces and discard remaining 3 top quarters. (You should have about ¼ cup pita pieces.) Stack trimmed pitas and wrap tightly with aluminum foil; set aside.
- Process pita bread pieces, onion, oregano, cumin, ½ teaspoon salt, ¼ teaspoon pepper, remaining 1 tablespoon lemon juice, and remaining garlic in food processor to smooth paste, about 20 seconds, scraping down sides of bowl as needed; transfer to large bowl. Add lamb and gently knead with hands until uniformly combined. Divide meat mixture into 12 lightly packed balls, then flatten into ½-inch-thick patties.
- Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Add oil and heat until just smoking. Cook patties, without moving them, until well browned on first side, about 5 minutes. Flip patties and continue to cook until well browned on second side, about 5 minutes.
- Meanwhile, place foil-wrapped pitas directly on oven rack and heat for 10 minutes. Serve patties with pitas, sauce, tomato, lettuce, and feta.
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