I Can Cook That

learning the ins and outs of cooking and baking, one recipe at a time

  • Home
  • Recipe Index
    • Ingredients
      • 10 Ingredient Meals
      • 5 Ingredient Meals
      • Beef
      • Lamb
      • Pasta
      • Pork
      • Poultry
      • Seafood
    • Meals
      • Appetizer
      • Beverages
      • Breakfast
      • Cocktails
      • Dessert
        • Ice Cream
      • Game Day Eats
      • Main Dish
      • Party App
      • Salad
      • Sandwich
      • Sides
      • Snacks
      • Soups/Stews
    • Specifics
      • Air Fryer
      • Canning
      • Juicer
      • Freezable
      • Make Ahead
      • On the Grill
      • One Pot Meals
      • Pressure Cooker
      • Quick
      • Sheet Pan Meals
      • Slow Cooker
      • Sous Vide
      • Weeknight Meal
    • Dietary Concerns
      • Dairy Free
      • Gluten Free
      • Meatless
      • Nut Free
      • Paleo
      • Vegan
      • Vegetarian
      • whole30
    • Geographic Inspiration
      • Asia
        • East Asia
          • Japan
        • South Asia
        • Southeast Asia
      • Africa
        • East Africa
        • North Africa
        • South Africa
        • West Africa
      • Caribbean
      • Europe
        • England
        • France
        • Germany
        • Greece
        • Ireland
        • Italy
        • Poland
        • Portugal
        • Spain
        • Sweden
      • South America
        • Latin America
      • Middle East
      • North America
      • Pacific Islands
        • Hawaiian
    • Other
      • Gifts
      • Giveaway
      • Guest Post
      • Review
      • Roundup
      • Stitch Fix
  • Privacy Policy
  • About Me
  • Contact
    • Contact
    • Work with Me
You are here: Home / Europe / Grilled Lamb Pita Pockets

July 19, 2018 By Kaitlin Leave a Comment

Grilled Lamb Pita Pockets

Jump to Recipe Print Recipe

I’ve mentioned before that once warmer weather is here, I make it a priority to use my grill instead of my oven/stovetop whenever I can, like with this recipe for Grilled Lamb Pita Pockets. It keeps the temperature down in my house, and it’s super easy to grill! Plus, who doesn’t love the flavor that grilling adds to food?

Grilled Lamb Pita Pockets

I had a craving for lamb this week, so I decided to make grilled lamb pita pockets for dinner one night. I grilled lamb meatballs on skewers and then topped the meatballs with a drizzle of tzatziki and a Greek-inspired pesto sauce with some extra feta and cucumbers for good measure. I unfortunately didn’t have any tomatoes on hand, but would strongly suggest adding chopped tomatoes as well!

Grilled Lamb Pita Pockets

Ingredients:

Lamb Meatballs:

  • 1 pound ground lamb
  • 4 cloves garlic, finely minced
  • 1 shallot, finely minced
  • 1 tablespoon dill, finely chopped
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 egg
  • 1/2 cup panko breadcrumbs

Tzatziki:

  • 1 cucumber, seeds scooped out and finely chopped
  • 1 garlic clove, finely minced
  • 1 tablespoon dill, finely chopped
  • 1 tablespoon mint, finely chopped
  • the zest and juice of 1 lemon
  • salt and pepper, to taste
  • 1/2 cup plain Greek yogurt

Greek Pesto:

  • 1/4 cup walnuts
  • 1/2 cup parsley
  • 1/2 cup cilantro
  • 1 cup mint
  • 2 garlic cloves
  • salt and pepper, to taste
  • 1/4 cup olive oil, plus more if needed
  • 2 tablespoons feta cheese

Other:

  • finely chopped cucumber
  • diced tomatoes
  • feta cheese, crumbled
  • pita rounds

Before starting to make your Grilled Lamb Pita Pockets, add 8 wooden skewers (paid link) to a shallow plate with water. You want to soak the skewers for at least a half hour.

To make the tzatziki, halve your cucumber lengthwise and use a spoon to scoop out the seeds.

Finely chop the cucumber. Add the chopped cucumber, garlic, dill, mint, zest and juice of your lemon, salt, pepper, and Greek yogurt to a small bowl, stirring to combine. Set aside.

Add the walnuts, parsley, cilantro, mint, garlic cloves, salt and pepper to a small food processor. Process until finely chopped.

Drizzle with the olive oil. Pulse to combine. If the mixture is too thick for your liking, add a bit more olive oil and pulse to combine.

Add in the feta cheese and process until smooth.

When ready to cook, preheat your grill to medium-high heat.

To make the meatballs, add the ground lamb, garlic, shallot, dill, ground coriander, ground cumin, salt, pepper, egg, and panko to a large bowl, mixing to combine.

Form into 12 meatballs, a bit larger than a golf ball.

Thread the meatballs onto the skewers. I put 3 meatballs on each set of two skewers (using two skewers makes it easier to turn them on the grill).

Add the meatball skewers to the grill over direct heat. Grill for 3-5 minutes on each side, or until the middle of the meatballs reads 160 degrees F. Remove from heat and set aside.

Before turning off your grill, add the pita rounds to the grill and grill for a minute or two on each side. Remove from heat and cut in half.

Pull apart each side of the pita to open the pocket. Stuff with chopped cucumber, diced tomatoes if you have them, feta cheese, and two meatballs. drizzle with the tzatziki and pesto and serve.

The lamb meatballs stay so tender and juicy! You get a hint of the spices in the meatballs which gives them great flavor.

Be sure to check the temperature of them on the grill to make sure you remove them around 160 so they don’t dry out.

The tzatziki is nice and creamy and the pesto adds a much needed freshness to the grilled lamb pita pockets. I love the crunch of the cucumber as well!

Grilled Lamb Pita Pockets

Kaitlin @ I Can Cook That
Homemade grilled lamb meatballs topped with tzatziki, cucumbers, tomatoes, and Greek pesto, served in pita pockets
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Main Course
Servings 6 servings

Ingredients
  

Lamb Meatballs:

  • 1 pound ground lamb
  • 4 cloves garlic finely minced
  • 1 shallot finely minced
  • 1 tablespoon dill finely chopped
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 egg
  • 1/2 cup panko breadcrumbs

Tzatziki:

  • 1 cucumber seeds scooped out and finely chopped
  • 1 garlic clove finely minced
  • 1 tablespoon dill finely chopped
  • 1 tablespoon mint finely chopped
  • the zest and juice of 1 lemon
  • salt and pepper to taste
  • 1/2 cup plain Greek yogurt

Greek Pesto:

  • 1/4 cup walnuts
  • 1/2 cup parsley
  • 1/2 cup cilantro
  • 1 cup mint
  • 2 garlic cloves
  • salt and pepper to taste
  • 1/4 cup olive oil plus more if needed
  • 2 tablespoons feta cheese

Other:

  • finely chopped cucumber
  • diced tomatoes
  • feta cheese crumbled
  • pita rounds

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!
Keyword Grilled, Lamb, Pita, Pockets

Related posts:

Mediterranean Stuffed Mini Peppers Lamb Burgers with Feta-Mint Spread and Sweet Potato Fries Beef Kofta Kebabs Goat Cheese Stuffed Lamb Burgers

Filed Under: Europe, Greece, Lamb, Main Dish, On the Grill Tagged With: Cheese, Cilantro, Coriander, Cucumbers, Cumin, Dill, Eggs, Feta, Garlic, Greece, Greek, Greek Yogurt, Grilled, I Can Cook That, Lamb, Lemon, Meatballs, Mint, Olive Oil, Panko, Parsley, Pesto, Pita, Pockets, Recipe, Shallots, Tomatoes, Tzatziki, Walnuts, Zest

What do you think? Cancel reply

Recipe Rating




CommentLuv badgeShow more posts

Get Social

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search

Follow on Bloglovin

Recent Posts

Homemade Strawberry Basil Ice Cream
Salmon Ceviche
Tahini Millionaire Ice Cream
Honey Glazed Orange Ginger Shrimp
Crispy Air Fryer Potatoes
Irish Soda Bread Scones
Irish Apple Cake with Whiskey Cream Sauce
Homemade Irish Potato Candy Ice Cream
Homemade Irish Cream Ice Cream
Homemade Hot Honey

Popular Dishes






timheinmusic.com

Categories

Search

BrandBacker Member

Archives

© 2025 · Recipe Pro Theme By WP Chic

[footer_backtotop]

Copyright © 2025 I Can Cook That - Designed by Pumpkin Beans

Go to mobile version