Inside a grilled pita, a beef burger loaded with a spices and onions, cool cucumbers and dill in sour cream combine for a completely new taste sensation.
Total Time 35 Minutes. Makes 4 Stuffed Pitas
Using a fork, mix lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and ¼ cup oil in a large bowl. Cover and chill at least 1 hour.
Make the Cucumber Sour Cream sauce. In a large bowl, combine the cut up cucumber, sour cream and salt. Stir in the chopped dill. Set aside
Prepare grill for medium heat and oil grate. Working one at a time, open each pita pocket by cutting along seam, halfway around perimeter. Spoon filling into pitas, spreading to edges. Close, pressing on filling to seal.
Grill pitas until filling is cooked through and bread is crisp, about 5 minutes per side.
Carefully open the cut side of pita, spoon in the cucumber sour cream sauce, serve.
**DO AHEAD OF TIME: Filling can be made 8 hours ahead. Keep chilled. Pita breads can be stuffed 1 hour ahead. Cover and chill.