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?
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!
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