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Volume 114

Dinner This Week: Grilled Lamb-Stuffed Pita

By Keith Dresser Published

This week’s menus include Grilled Lamb-Stuffed Pitas with Yogurt Sauce, Pan-Seared Salmon, and Foolproof Spaghetti Carbonara for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Grilled Lamb-Stuffed Pitas and Parsley-Cucumber Salad

Seasoned with herbs and warm spices, pressed between pita rounds, and grilled, these Grilled Lamb-Stuffed Pitas with Yogurt Sauce  inspired by Middle Eastern arayes offer a flavorful, juicy, street food–style alternative to the everyday burger. As the sandwiches cook, the lamb releases fat and juices into the bread to help it crisp, providing contrast to the texture of the filling. Our Parsley-Cucumber Salad with Feta, Pomegranate, and Walnuts is a crisp, refreshing accompaniment to the rich grilled sandwiches. Pomegranate molasses and pomegranate seeds give it a bright, tart flavor while chopped walnuts and feta cheese lend richness.

Printable Shopping Lists: Grilled Lamb-Stuffed Pitas and Parsley-Cucumber Salad

Equipment Review Graters

Want the best grater? Look for the stamp of approval.

Dinner 2: Pan-Seared Salmon and Couscous with Carrots, Raisins, and Pine Nuts

For our Pan-Seared Salmon, we brine the fillets to season them and keep them moist as they cook. We then place the fish skin side down in a cold, dry nonstick skillet over medium-high heat. The skin protects the fish from drying out during cooking and releases fat that helps to brown and crisp the flesh side once the fillets are flipped. Couscous with Carrots, Raisins, and Pine Nuts calls for the pilaf method to keep the grains of pasta fluffy and separate: We first brown the couscous in butter, then add liquid, cover the pot, and let it stand until the grains are tender. We bump up the flavor and add textural contrast with sweet raisins and rich pine nuts.

Printable Shopping Lists: Pan-Seared Salmon and Couscous with Carrots, Raisins, and Pine Nuts

Equipment Review Slotted Spoons

We rounded up eight dishwasher-safe nylon, silicone, and stainless-steel spoons, and used them to fish out green peas, poached eggs, meatballs, and jumbo shrimp from liquids in different kinds of cookware.

Dinner 3: Spaghetti Carbonara and Insalata Mista

For our Spaghetti Carbonara, we reduce the usual amount of water used to boil the pasta by half. This gives us a concentrated starchy liquid to use in the sauce. The extra starch coats the proteins and fats in the cheese and prevents them from separating or clumping together. The starch also works in concert with the egg white proteins to lend viscosity. Egg yolks introduce a pleasant custardy richness. Insalta Mista uses a mix of mild lettuces along with smaller amounts of spicy greens (watercress and arugula) and bitter greens (radicchio and endive). For color and textural contrast, we add grated carrot and slices of cucumber and red onion. In the dressing, we use two types of vinegar: Red wine provides assertive acidity while balsamic vinegar brings sweet, caramel-like notes.

Printable Shopping ListsSpaghetti Carbonara and Insalata Mista


To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.