Lamb Pitas with Tzatziki

For the Tzatziki

• ½ English cucumber peeled, seeded, and grated (about 3/4 cup / 180 ml)
• Kosher salt, or fine sea salt
• ½ cup plain Greek-style yogurt
• 2 tsp freshly squeezed lemon juice
• 2 tsp chopped fresh mint
• 1 small clove garlic, minced
• Freshly ground black pepper

For the Lamb Patties

• 1 ½ lb ground lamb
• ¼ cup minced red onion
• ¼ cup minced fresh flat-leaf parsley
• 2 tsp minced fresh oregano, or 1 tsp (5 ml) dried oregano
• ½ tsp kosher salt, or fine sea salt
• Freshly ground black pepper

To Serve

• 4 pita breads, 6-in (15 cm) in diameter
• 2 medium beefsteak tomatoes, or another plum and ripe variety, sliced, for serving

For the Tzatziki

• In a colander set over a larger bowl, combine the grated cucumber with 1 tsp (5 ml) salt. Allow this mixture to rest for at least 10 minutes. This crucial step draws out excess moisture from the cucumber, preventing your tzatziki from becoming watery. After resting, rinse the cucumber thoroughly under cold water and then squeeze it dry using a clean kitchen towel or several layers of paper towels. The drier the cucumber, the thicker and creamier your tzatziki will be.
• Transfer the well-drained, grated cucumber to a medium mixing bowl. Add the plain Greek-style yogurt, freshly squeezed lemon juice, chopped fresh mint, and minced garlic clove. Stir all the ingredients together until they are thoroughly combined. Taste the tzatziki and adjust the seasoning with additional salt and freshly ground black pepper to your preference. For the best flavor, cover the bowl and refrigerate the tzatziki for at least 30 minutes before serving. This allows the flavors to meld beautifully.

For the Lamb Patties

• In a large mixing bowl, gently combine the ground lamb, minced red onion, minced fresh flat-leaf parsley, and minced fresh oregano (or dried oregano). Use a fork or your hands to mix the ingredients just until combined. Be careful not to overmix, as this can lead to tough patties. Season generously with kosher salt and freshly ground black pepper. Divide the mixture and gently form it into 16 small, roughly 3/4-inch (2-cm) thick patties.
• Cook the lamb patties on a preheated grill pan or an outdoor barbecue over high heat. Grill for 2 to 3 minutes per side, or until they reach your desired doneness, typically medium-rare for maximum juiciness. Adjust cooking time based on thickness and preferred internal temperature.
• SERVING: To assemble your delicious lamb pitas, gently warm the pita bread in the oven, on the grill, or in a dry pan until soft and pliable. Halve each warm pita bread and carefully open the pocket. Fill each pita pocket generously with 3-4 lamb patties, a dollop of the homemade tzatziki, and fresh slices of ripe beefsteak tomatoes. Serve immediately and enjoy the burst of flavors!
• HOW TO SERVE AT HAPPY HOUR: For an elegant appetizer, transform your lamb patties into mini lamb meatballs. Roll the seasoned lamb mixture into small, bite-sized balls. Bake these meatballs on a baking sheet lined with parchment paper in a preheated 400°F (200°C) oven for about 15 minutes, or until cooked through and lightly browned. Arrange the hot lamb meatballs artfully on a large serving plate or platter, alongside a generous bowl of tzatziki and a stack of mini-pitas or pita wedges for dipping and scooping. Add some olives and feta cheese for a complete mezze spread!
• MAKE-AHEAD & FREEZING INSTRUCTIONS: These lamb patties are excellent for meal prep. You can prepare them ahead of time and freeze them either raw or after grilling. If freezing raw, simply form the patties, layer them between sheets of parchment paper, and place them in an airtight container or freezer bag. Thaw them overnight in the refrigerator before grilling as instructed. If freezing grilled patties, allow them to cool completely, then store them similarly. To reheat, thaw overnight in the refrigerator, then warm them up on a baking sheet lined with parchment paper in a 300°F (150°C) oven for about 10 minutes, or until heated through. The tzatziki can be made up to 2 days in advance and stored in the refrigerator in an airtight container.
• MAKE IT DAIRY-FREE: To accommodate a dairy-free diet, easily substitute the regular Greek-style yogurt with a high-quality lactose-free Greek yogurt or a plant-based Greek yogurt alternative (such as coconut or almond-based yogurt). Ensure it’s plain and unsweetened to maintain the authentic tzatziki flavor profile.
• MAKE IT GLUTEN-FREE: For a gluten-free option, simply serve the lamb patties and tzatziki with gluten-free pita bread. Alternatively, you can use large lettuce leaves as wraps, or serve the components as a deconstructed bowl over a bed of quinoa or rice.

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