Gas-Grilled Greek-Style Lamb Pita Sandwiches with Tzatziki Sauce

Published July 1, 2008.

Why this recipe works:

For a home-style lamb sandwich recipe that would give us the same flavors and textures as restaurant gyros, even if they didn't have the traditional appearance, we pan-fried ground lamb patties flavored with oregano, onion, and minced garlic. To make the patties juicier, we added a panade (a… read more

For a home-style lamb sandwich recipe that would give us the same flavors and textures as restaurant gyros, even if they didn't have the traditional appearance, we pan-fried ground lamb patties flavored with oregano, onion, and minced garlic. To make the patties juicier, we added a panade (a paste of fresh bread crumbs and milk), substituting pita crumbs for the traditional bread crumbs. For readers who can’t easily find ground lamb, we developed a ground beef version of our lamb sandwich recipe.

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Serves 4

Since the yogurt and cucumbers in the Tzatziki Sauce need to drain for 30 minutes, start making the sauce before the patties. Although we prefer the richness of plain whole milk yogurt, low-fat yogurt can be substituted. Greek yogurt can also be substituted, but use 1/2 cup and skip the step of draining. While we didn’t like the flavor of dried mint, dried dill may be used in place of fresh, but reduce the amount to 1/2 teaspoon. For the patties, the test kitchen prefers the flavor of fresh oregano, but 1 teaspoon of dried can be substituted. If using pocketless pitas (see illustrations below for folding instructions), do not cut top quarters off pocketless pitas; instead, use a portion of a fifth pita to create pita pieces in step 5. The patties can be prepared through step 5 and refrigerated for up to a day or frozen before cooking as directed in step 6 (frozen patties should be thawed in refrigerator prior to cooking). This recipe can be doubled.

Ingredients

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