BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
August 9 2011
Spiced Lamb or Chicken Patties in a Pita
Salt and black pepper
2 tablespoons plain yogurt
1 pound ground lamb or chicken
2 tablespoons extra-virgin olive oil, plus some for drizzling
1 teaspoon ground cumin
1/4 seedless cucumber, thinly sliced
1 teaspoon ground coriander
1 plum tomato, thinly sliced
1 teaspoon sweet paprika
1/4 small onion, thinly sliced
2 garlic cloves, minced
1 small romaine heart, shredded
2 tablespoons chopped fresh mint
Juice of 1/2 lemon
2 tablespoons chopped fresh cilantro
2 pitas, warmed
Combine the meat, spices, garlic, herbs, and yogurt and form 4 very thin patties, 1/4 to 1/2 inch thick.
Heat the 2 tablespoons of extra-virgin olive oil in a nonstick skillet over medium-high heat. Cook the patties until they are golden and cooked through, 3 to 4 minutes on each side.
Dress the sliced veggies and lettuce with lemon juice, a liberal drizzle of extra-virgin olive oil, and salt and pepper.
Slice the tops off the pitas to open up the pockets. Layer 2 patties and half of the veggies into each pita and serve.