coriander lamb pita wrap

Name: Coriander Lamb Pita Wrap
Prep time: 20 min
Cook time: 15 min
Yield: 4
Cuisine: Greek
Ingredients: 1 pound(s) boneless lamb, cut into 1 1/2 inch cubes; ## FOR MARINADE:; 1 1/2 teaspoon(s) coriander; 1/2 teaspoon(s) cumin; 1/4 teaspoon(s) ground allspice; 1/4 teaspoon(s) ground cinnamon; 2 tablespoon(s) lemon juice; 2 tablespoon(s) olive oil; 1 - tomato, halved; 1/2 medium onion; 2 - garlic cloves; 4 - pita breads or flatbreads; - shredded lettuce; 4 - tomatoes, cut into wedges; 16 - fresh mint leaves; ## LEMON TAHINI SAUCE; 3 1/2 ounce(s) tahini; 1 - garlic clove, crushed; - juice of 1 lemon; 4 ounce(s) water; - salt and black pepper to taste

4 Pinches

Daily Inspiration S

Deep In The Heart of, TX

Updated on Apr 16, 2016

A delicious Greek-inspired grilled lamb - so healthy and flavorful. Recipe from one of my grilling cookbooks - Where There's Smoke - There's Flavor.

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prep time 20 Min

cook time 15 Min

method Grill

yield 4 serving(s)

Ingredients

1 pound boneless lamb, cut into 1 1/2 inch cubes
FOR MARINADE:
1 1/2 teaspoons coriander
1/2 teaspoon cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
2 tablespoons lemon juice
2 tablespoons olive oil
1 - tomato, halved
1/2 medium onion
2 - garlic cloves
4 - pita breads or flatbreads
- shredded lettuce
4 - tomatoes, cut into wedges
16 - fresh mint leaves
LEMON TAHINI SAUCE
3 1/2 ounces tahini
1 - garlic clove, crushed
- juice of 1 lemon
4 ounces water
- salt and black pepper to taste

How To Make coriander lamb pita wrap

Step 1

Place coriander, cumin, allspice, cinnamon, lemon juice, oil, tomato, onion and garlic in a food processor or blender; pulse to form a thick paste. In a bowl, combine lamb cubes, tossing to coat evenly. Cover and refrigerate for 2 hours.

Step 2

Skewer lamb and grill over medium-hot coals, turning every 2 minutes until well browned, but still juicy and slightly pink inside, 8 - 10 minutes. Place pita halves directly on the grill until just warmed, about 10 seconds per side.
Step 3

Using a fork, slide the lamb pieces from 1 skewer on to the pita. Top with a quarter of the lettuce, tomatoes, and mint. Spoon over lemon tahini sauce. Sprinkle with salt and pepper and roll up. Repeat with remaining pita, lamb, lettuce, tomatoes, mint and tahini sauce.
Step 4

For the sauce, whisk tahini, garlic and lemon juice together until smooth. Whisk in water. Add salt and pepper to taste. Cover and let stand at room temperature for 30 minutes to allow flavors to blend. Serve chilled or at room temperature. (Make sauce up to 2 days in advance - cover and refrigerate).
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