Crispy Grilled Lamb Pitas with Radish-Watercress Salad

Caregory : Dinner Ideas

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.



    • 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


    • 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


    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.


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