As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that’s unlike any burger you’ve ever had.
- 2 1/2 pounds ground lamb, preferably shoulder
- 1 medium onion, very finely chopped
- 3/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon ground coriander
- 3/4 teaspoon ground cumin
- 1/2 teasoon ground cinnamon
- 2 teaspoons kosher salt
- 1 1/2 teaspoons 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 1 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.
- Do ahead: Filling can be made 8 hours ahead. Keep chilled. Pita breads can be stuffed 1 hour ahead; cover and chill.