This recipe comes from Bon Appetit. I like it because it’s a meal to make on the grill that’s close enough to burgers to make it a safe bet for the kids, but done with lamb and a pita bread, it tastes different than your average burger.
2 1/2 lb. ground lamb
1 medium onion, very finely chopped
3/4 cup chopped fresh flat-leaf parsley or cilantro
1 Tbsp. ground coriander
3/4 tsp. ground cumin
1/2 tsp. ground cinnamon
2 tsp. kosher salt
1 1/2 tsp. freshly ground black pepper
1/4 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 1/4 cup oil in a large bowl. Cover and chill at least one 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.
Filling can be made 8 hours ahead. Keep chilled. Pita breads can be stuffed 1 hour ahead; cover and chill.