Spiced Middle Eastern lamb patties with pita and yoghurt
Yoghurt sauce:1 cup plain full-fat or low-fat yoghurt
2 tablespoons fresh lemon juice
2 tablespoons finely chopped herbs, such as mint, dill or cilantro, plus herb sprigs, for serving
Patties and pita:1 1/2 pounds ground lamb
1 tablespoon minced garlic (about 1 large clove)
1 tablespoon coriander
2 teaspoons ground cumin
1 1/2 teaspoons hot paprika
1 1/2 teaspoons kosher salt
1 1/2 tablespoons extra-virgin olive oil
4 to 6 pita bread rounds
For the sauce: In a small bowl, whisk the yoghurt with the lemon juice. Stir in the chopped herbs, season with salt and refrigerate until ready to use.
For the patties and pita: In a bowl, use your hands to mix together all of the ingredients, except for the pita. Form the mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm
Preheat a grill for at least 10 minutes and prepare it for grilling over moderately high heat. If you are using a charcoal grill, leave one area where you can grill the pita indirectly.
Oil the grill grates and grill the patties until dark brown grill marks form on the bottom, 5 to 6 minutes. Flip the patties and grill for 4 to 6 minutes longer, until just cooked through.
Meanwhile, wrap the pita in foil and set the package on the top shelf of a gas grill or in the cooler spot of a charcoal grill and allow them to warm through, 8 to 10 minutes.
Wrap 2 or 3 patties in each pita, spoon some of the yoghurt sauce alongside and serve with herb sprigs, passing the remaining yoghurt sauce at the table.