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Spiced Lamb Pockets with Tzatziki Sauce (Gluten Free)

Prep Time20 minutes
Cook Time12 minutes
Refrigeration Times1 hour
Total Time1 hour 32 minutes
Course: dinner, lunch
Cuisine: Greek, Mediterranean
Keyword: cinnamon, cucumbers, gluten free, gluten free pita pockets, gluten free tortillas, greek yogurt, ground coriander, ground cumin, ground lamb, Parsley, tzatziki
Servings: 4 people
Author: GFchow @ gfchow.com

Ingredients

  • 1 pound ground lamb
  • 1/2 medium onion finely chopped
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/2 tablespoon ground coriander
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 3/4 teaspoons freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 gluten free pitas with pockets (I use B Free brand) OR gluten free tortillas (I use Mission Brand)

Tzatziki Sauce

  • 2 mini cucumbers or 1/2 English cucumber peeled and grated
  • 1/2 teaspoon kosher salt divided
  • 1-2 garlic cloves finely minced or grated with a garlic press
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon extra virgin olive oil
  • 1/2 cup plain greek yogurt
  • Pinch of black pepper
  • squeeze of lime optional
  • fresh herbs such as mint or dill optional

Instructions

Tzatziki Sauce

  • Toss the grated cucumbers with 1/4 teaspoon kosher salt. Let rest for 15-20 minutes and then squeeze out as much liquid as possible. (There will be a lot of liquid).
  • Then place cucumbers, yogurt, garlic, remaining ½ teaspoon salt, white vinegar, extra virgin olive oil and any fresh herbs you may be using in a medium sized bowl. Mix to combine. (I did not add fresh herbs to mine but I think they’d be a delicious addition).
  • Cover and refrigerate so the flavors meld and the sauce firms up a bit (anywhere from 30 minutes to a couple hours before serving).
  • When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl. Drizzle with more extra virgin olive oil, optional.

Lamb Pockets

  • Mix lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and oil in a large bowl. Cover and chill lamb at least 1 hour.
  • Preheat grill for medium heat and spray grate.
  • If using the tortillas, divide lamb mixture into four burger patties Then place a tortilla on a cutting board. Place the lamb patty at the outermost edge of the tortilla closest to you. Fold the left and right sides in towards the patty and then bring the back part of the tortilla up and over. Press down slightly. (See photos on recipe web page for an example.) Place rolled pocket on a plate and repeat.
  • OR
  • If using the pita, there's two ways to tackle this: 1) cut each pita in half or 2) cut along the seam horizontally, halfway around the perimeter. Method #1 results in 8 smaller pockets and method #2 results in 4 larger pockets. Whichever way you do it, the next step is to spoon lamb filling into pitas being careful not to overstuff or tear the pita. Spread the filling as close to the edges as possible. Gently press on pita to seal. Place filled pitas on a plate and repeat.
  • Place lamb pockets on the grill and close the lid cooking 5-6 minutes until pocket is crisp and slightly charred. Then using tongs, carefully flip pocket over and cook for an additional 5-6 minutes. Total grilling time 10-12 minutes. (NOTE: There’s a fine line between charred and burnt. If your grill runs hot, you may need to have the grill on medium-low.) For cross hatch grill marks, turn each pocket about 90 degrees after 2-3 minutes grilling on each side.
  • Remove lamb pockets from the grill and place upright in a medium sized bowl to allow the lamb to rest and also to prevent the lamb juices from making the underneath side of the pockets soggy. Let rest for 3-5 minutes before serving.
  • After letting the lamb pockets rest, serve immediately on a platter or individual plates. Serve with Tzatziki Sauce and enjoy!

Notes

Filling and Tzatziki can be made 8 hours ahead if desired. Refrigerate and cover until ready to use.
If using pita be extra careful as you are filling the pockets since gf pita isn't as pliable as regular pita.
Use regular pita and/or tortillas if you don't follow a gluten free diet.