The robust, fatty lamb here needs a fresh, zippy counterpoint, so it's served with a salad featuring three types of radishes: watermelon radishes for their gorgeous magenta hue, green daikon for softer color but more pungent bite, and cherry radishes for their crisp, juicy texture. This trio gets tangled in a pile of also-peppery watercress and dressed with the simplest combo of lemon juice, olive oil, salt, and pepper.

Ingredient

SAUCE

• 1/4 cup tahini

• 1/4 cup water

• 3 tablespoons fresh lemon juice

• 1/4 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 1 small garlic clove, grated

PITAS

• 1 pound ground lamb

• 1/2 cup minced yellow onion 

• 1/2 cup finely chopped fresh flat-leaf parsley

• 2 tablespoons chopped fresh mint

• 2 tablespoons za’atar

• 1 tablespoon extra-virgin olive oil

• 1 1/2 teaspoons kosher salt

• 3/4 teaspoon black pepper

• 2 large garlic cloves, grated

• 4 soft white pitas, each split into 2 rounds

• Salad

• 5 cups trimmed watercress

• 1 1/2 cups very thinly sliced radishes (such as watermelon, daikon, or cherry)

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon fresh lemon juice

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

Direction

1. Prepare an outdoor grill (preferably charcoal) to medium-high heat.

   Make the sauce

2. Whisk together all ingredients in a small bowl. Set aside.

Make the pitas

1. Combine lamb, onion, parsley, mint, za’atar, oil, salt, pepper, and garlic in a medium bowl. Mix well with your hands to combine. Spread one-fourth of lamb mixture in a thin layer over inside surface of one pita half (hands work best for this; spread all the way to the edge). Top lamb with secondvpita half. Repeat process with remaining lamb mixture and remaining 3 pitas.

2. Arrange filled pitas on oiled grill grate. Cover and grill until pitas are toasted and meat is cooked through, 4 to 5 minutes, turning once halfway through cook time. Cut into wedges.

Make the salad

1. Combine watercress and radishes in a large bowl. Drizzle with oil and lemon juice, and sprinkle with salt and pepper; toss gently to coat. Serve salad with pitas and sauce.