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Lamb Stuffed Pitas

Updated: Jun 8, 2018

I adapted this recipe from Jamie Oliver's Grilled lamb kofta kebabs from his "Jamie at Home" cookbook. I borrowed the ingredients in his lamb mixture and then went on my own tangent from there. 

Sumac (sumak) is one of the spices used - a popular spice in Middle Eastern cooking. It has a bright lemony flavor with an earthiness all its own. If you can't find, try lemon zest instead.

The slaw I used was leftover from another meal, with apples in it, which I wouldn't do again. Include a bit of apple slices if you like your slaw to be on the sweet side. It also adds a nice crunch.


  • 1 pound ground lamb

  • 2 heaped tablespoons fresh thyme leaves

  • 1 level tablespoon ground cumin

  • 4 level tablespoons sumac or lemon zest

  • 1 level tablespoon ground red chili pepper (optional)

  • salt & pepper to taste

Mix all ingredients together and form into patties. Fry in a skillet with coconut or olive oil.


  • 1/2 head of green and/or red cabbage, sliced thin 

  • 1 small white onion, sliced thin

  • 1 Fuji or Honeycrisp apple, sliced thin (optional)

  • 2-3 tablespoons mayonnaise or yogurt

  • 1 tablespoon of fresh lemon juice

  • 1/4 cup chopped fresh parsley

  • salt & pepper to taste

Mix all ingredients together and let sit for at least 30 minutes to allow flavors to meld.

INGREDIENTS: Tahini Dressing

  • 1/2 cup tahini

  • 1/4 cup water

  • 2 lemons, juiced

  • 1 clove of garlic, grated

  • salt & pepper to taste

Mix all ingredients together and thin with more water or lemon juice to taste.

Other ingredients:

  • chopped tomatoes

  • sliced cucumbers

  • sliced red onions

  • tahini dressing

  • whole wheat pitas


Spread some tahini sauce inside of the pita. Stuff with lamb patty (easier if you crumble it up a bit), slaw, onion, tomatoes & cucumbers and then drizzle with more tahini dressing. 

Bring the napkins! 

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