Great for a special summer dinner!  Adapted from Great American Grilling from Weber.

 

Lamb & Spinach Pockets

  • Servings: 4
  • Difficulty: easy
  • Print

IMG_0280

 

Ingredients

  • 1 1/4 pound ground lamb
  • 1/2 cup chopped onion
  • 2 tablespoons soy sauce and hot mustard
  • 1/2 teaspoon each of dill and celery seeds
  • 2 tablespoons minced parsley
  • 2 hard boiled eggs, thinly sliced
  • 1 can sliced olives
  • 4 pita breads
  • 2 cups sliced spinach leaves
  • 1 cup thinly sliced cucumbers

for the yogurt sauce

  • 1 cup plain non-fat yogurt
  • 1/4 cup crispy cooked bacon
  • 2 tablespoons sunflower seeds

 

Directions

  1. In a small bowl combine the yogurt ingredients, cover and refrigerate until ready to use.
  2. In a large bowl combine the lamb, onion, soy sauce, mustard, celery seeds, dill seeds, and parsley. Shape into 8 thin equal size patties, about 4 inches in diameter. Place the eggs and olives on 4 patties. Top with the remaining 4 patties, and pick the edges to seal.
  3. Grill for 5 minutes on each side. Fill the pita pockets the lamb, spinach and yogurt sauce.

 

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