Coriander Lamb Pita Wrap

(from castro15’s recipe box)

Categories: Grilling


  • 1 lb. boneless lamb, cut into 1 1/2-inch cubes
  • For Marinade:
  • 1 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cinnamon
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. olive oil
  • 1 tomato, halved
  • 1/2 medium onion
  • 2 garlic cloves
  • For Wrap:
  • 4 pita or flatbreads
  • 1 handful shredded lettuce
  • 4 tomatoes, cut into wedges
  • 16 fresh mint leaves
  • 1 recipe lemon tahini sauce (see recipe)
  • Salt and black pepper, to taste


  1. Place coriander, cumin, allspice, cinnamon, lemon juice, oil, tomato, onion and garlic in a food processor; pulse to form a thick paste. In a bowl, combine paste with lamb cubes, tossing to coat evenly. Cover and refrigerate for 2 hours. Thread lamb onto skewers. Gill over medium-hot coals, turning every 2 minutes, until well browned but still juicy and slightly pink inside, 8-10 minutes.

  2. Split and separate each pita into 2 halves. Place pita halves directly on the grill until just warm, about 30 seconds per side. Stack 2 pita halves cut side up. Using a fork, slide the lamb pieces from 1 skewer onto the pita. Top with a quarter of the lettuce, tomatoes, and mint. Drizzle with lemon tahini sauce. Sprinkle with salt and pepper and roll up. Repeat with remaining pita, lamb, lettuce, tomatoes, mint and tahini sauce. Serve hot.

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