As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that’s unlike any burger you’ve ever had.
2½ pounds ground lamb, preferably shoulder
1 medium onion, very finely chopped
¾ cup chopped fresh flat-leaf parsley
1 tablespoon ground coriander
½ teaspoon ground cinnamon
1½ teaspoon freshly ground black pepper
¼ cup olive oil, plus more for grilling
8 thick medium pita breads with pockets
Using a fork, mix lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and ¼ cup oil in a large bowl. Cover and chill at least 1 hour.
Prepare grill for medium heat and oil grate. Working one at a time, open each pita pocket by cutting along seam, halfway around perimeter. Spoon filling into pitas, spreading to edges. Close, pressing on filling to seal.
Grill pitas until filling is cooked through and bread is crisp, about 5 minutes per side.
DO AHEAD: Filling can be made 8 hours ahead; keep chilled. Pita breads can be stuffed 1 hour ahead; cover and chill.
Calories (kcal) 637 Protein (g) 29 Carbohydrates (g) 35 Dietary Fiber (g) 2 Total Sugars (g) 2 Fat (g) 41 Sodium (mg) 890 Saturated Fat (g) 15Reviews SectionIt is unlike any burger you've ever had because it is not a burger - this is a recipe for lamb arayes which is a middle eastern dish. Please stop whitewashing recipes by giving them new names without any context or credit to their culture of origin!This first time I made these, I did not use as much lamb and they were done quickly without burning. The second time, I packed the lamb in and did burn them a bit - UGH I also used Zaatar spice which gave it an added flavor. YUM - so deliciousAnonymousRedondo Beach, California06/07/20This is so delicious - and the first time I did it, I watched over it so it did not get burnt, however this last time I did burn some. I also packed the pita thicker the second time so need to keep less lamb mixture so all is good.AnonymousRedondo Beach, California06/07/20I'd love to know how everyone cooked this because mine was charred and burnt within 3 minutes on my medium heat grill. Cooking them was a disaster. We had to move them to the oven to cook the lamb through the totally burnt pita for at least 10 minutes, then gingerly replace the super burnt side of the pita with a new one, then return the pita back to the grill for that "grilled" pita bread. Has anyone here actually successfully made these on the grill and got a grilled pita on the outside with cooked lamb on the inside? They tasted great but we wasted a lot of precious pita.MissdeeliciousLos Angeles 05/14/20This recipe is delicious and flexible. I've added different herbs--cilantro, mint, dill, etc--that I've had in my fridge, and also cooked it in the broiler to great results (about 2 minutes a side, keeping an eye on things to make sure they don't get too charred). It's a lamb-forward, subtly spiced, delicious little pocket. Great with feta on the side or a quick yogurt sauce.AnonymousNew York04/29/20So fantastic! Family members that claim to not like lamb really enjoyed these.If anyone has defrosting tips to keep the pitas from falling apart on the grill, let me know.mikermealsChicago10/21/19this is the best thing I've made from Bon Appetit!!!! So easy and delicious.AnonymousAtlanta, GA02/25/19Kids went nuts for it and rightfully so! I've trained my carnivores right! Making it tonite!AnonymousLA LA Land07/28/18This is one of my favorite BA recipes of all-time. I make it every summer -- the lamb fat seeps into the pita (in a GOOD way) so it gets extra tasty. Also, so easy. Love love love.careypolisBrooklyn10/31/17
Watch the video: Chef Robert Irvines Lamb Burger Recipe