• Yield: Serves 4 to 6

  • Time: 15 minutes prep, 20 minutes cooking

Seasoned with herbs and warm spices, pressed between pita rounds, and grilled, these lamb sandwiches inspired by Middle Eastern arayes offer a flavorful, juicy, street food–style alternative to the everyday burger on a bun. Along with traditional cumin, coriander, and onion, we added lemon zest to our meat mixture as well as cayenne for heat and paprika for its complementary pepper flavor. The grill made the pita really crisp, providing contrast to the texture of the filling. As the sandwiches cooked, the lamb released fat and juices into the bread to help it crisp up. To balance the sandwiches’ richness, we serve them with a bright and cooling yogurt-tahini sauce.

You can substitute 85 percent lean ground beef for the ground lamb, if desired. This recipe works best with 1/4-inch-thick pitas that are fresh and pliable. To determine which side of the pita is thicker, look closely at the pattern of browning across its surface; the less-fragile side is usually covered with char marks in a dotted-line pattern.



  • 1 cup plain Greek yogurt

  • 1/2 cup minced fresh mint

  • 2 tablespoons lemon juice

  • 2 tablespoons tahini

  • 2 tablespoons extra-virgin olive oil

  • 1/2 teaspoon salt


  • 1 onion, cut into 1-inch pieces

  • 1 cup fresh cilantro leaves

  • 1/4 cup extra-virgin olive oil

  • 1 tablespoon grated lemon zest plus 3 tablespoons juice

  • 1 tablespoon ground coriander

  • 1 tablespoon ground cumin

  • 1 tablespoon paprika

  • 2 teaspoons salt

  • 1 1/2 teaspoon pepper

  • 1/2 teaspoon cayenne pepper

  • 1/4 teaspoon ground cinnamon

  • 2 pounds ground lamb

  • 4 (8-inch) pita breads


1. For the Sauce: Whisk all ingredients together in bowl. Set aside.

2. For the Sandwiches: Pulse onion and cilantro in food processor until finely chopped, 10 to 12 pulses, scraping down sides of bowl as needed. Transfer mixture to large bowl. Stir in oil, lemon zest and juice, coriander, cumin, paprika, salt, pepper, cayenne, and cinnamon. Add lamb and knead gently with your hands until thoroughly combined.

3. Using kitchen shears, cut around perimeter of each pita and separate into 2 halves. Place 4 thicker halves on counter with interiors facing up. Divide lamb mixture into 4 equal portions and place 1 portion in center of each pita half. Using spatula, gently spread lamb mixture into even layer, leaving 1/2-inch border around edge. Top each with thinner pita half. Press each sandwich firmly until lamb mixture spreads to ¼ inch from edge of pita. Transfer sandwiches to large plate, cover with plastic wrap, and set aside. (Sandwiches may be held for up to 1 hour before grilling.)

4A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter two-thirds filled with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

4B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.

5. Clean and oil cooking grate. Place sandwiches on grill, cover, and cook until bottoms are evenly browned and edges are starting to crisp, 7 to 10 minutes, moving sandwiches as needed to ensure even cooking. Flip sandwiches, cover grill, and continue to cook until second sides are evenly browned and edges are crisp, 7 to 10 minutes longer. Transfer sandwiches to cutting board and cut each in half crosswise. Transfer sandwiches to platter and serve, passing sauce separately.

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America's Test Kitchen
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