Ingredients: ½ cup plain whole-milk Greek yogurt 2 teaspoons fresh lemon juice (from 1 lemon) 3 tablespoons finely chopped fresh mint, divided 1 ¼ teaspoons kosher salt, divided 1 small red onion 1 ½ pounds ground lamb 3 cloves garlic, finely chopped 2 teaspoons ground cumin Cooking spray, for grill pan 4 6-in. pitas, warmed 1 Persian cucumber, sliced 1 tomato, sliced 2 ounces feta cheese, broken into pieces 2 tablespoons olive oil Directions Step 1 Stir yogurt, lemon juice, 1 tablespoon mint, and ¼ teaspoon salt in a small bowl; set aside. Step 2 Cut onion in half lengthwise. Finely chop 1 onion half and thinly slice remaining onion half; set aside. Step 3 Heat a large grill pan over medium-high. Mix lamb, finely chopped onion, garlic, cumin, and remaining 2 tablespoons mint and 1 teaspoon salt in a large bowl until well combined. Form into 20 small, oblong meatballs. Coat grill pan with cooking spray or olive oil. Cook meatballs until browned and a thermometer inserted in thickest portion registers 160°F, turning once halfway through, 7 to 8 minutes. Step 4 Spread yogurt mixture on warm pitas. Top with meatballs, thinly sliced onion, cucumber, tomato, sprinkle of salt and cheese. Drizzle with oil.
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