Ingredients

• 12 ounces ground lamb
• 0.25 cups chopped parsley
• 3 cloves garlic
• 3 tablespoons yellow onion
• 1.5 teaspoons ground cumin
• 1.5 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 0.25 teaspoons ground allspice
• 0.13 teaspoons cayenne pepper
• 1 teaspoon kosher salt
• 0.5 teaspoons ground black pepper

Instructions

1. 1 Add meat to a bowl and sprinkle with parsley, minced garlic, onion, cumin, coriander, smoked paprika, allspice, 1 teaspoon cayenne, 1 teaspoon salt, and black pepper. Use a fork or your hands to mix everything evenly. Cover and chill at least 1 hour and up to 12 hours.
2. 2 For the sauce, add tahini, lemon juice, and water to a microwave-safe bowl and cook on High until very hot, about 30 seconds. Add to a bowl with yogurt, grated garlic, pinch cayenne, and 1/4 teaspoon salt. Whisk until smooth and light. Chill until needed.
3. 3 Cut each pita in half and carefully open up without tearing the edges. Pitas can be warmed in a dry pan to soften them, which can make opening easier.
4. 4 Divide meat into 4 equal portions, and transfer into each pita half. Press and squeeze pita gently to distribute meat in an even layer that comes all the way to the cut side.
5. 5 Heat olive oil over medium heat. Cook each stuffed pita until meat is cooked through and bread is nicely browned and crispy, 3 to 4 minutes per side. Serve hot with sauce on the side.

Nutrition per serving