Pita Instead of Pi(e)

As we continue to enjoy this ridiculous weather, I continue to grill.  I figure I may as well take as much of an advantage of it while I can.  Rumor is that La Nina is going to create a warmer-but-dryer-than-usual Spring, but I still figure that at some point in time that rain is going to interfere with my grilling ambitions.  Today (like most days lately) I needed something quick and easy to cook after work, as I knew that my energy would be lacking.  I also wanted something from a section that I don't pay enough attention to, so out of the lamb chapter I selected the Moroccan Lamb In A Pita on page 205. 

Finding ground lamb on a Wednesday in Cincinnati can be quite an adventure, but I was fortunate to find some on only my second store.  Naturally, this recipe asked me to mix together the spices as the first step.

What was different, however, was that I was instructed to warm the spices in a pan for one minute.  I've done this before, just not for Weber.  The basic premise behind this maneuver is that some of these spices have oil compounds that need to be "woken up" in order to achieve their maximum potential in the recipe.  

Once you can smell the spices, you are done.  No need to toast them, just remove from the heat and mix in with the meat.

Taking care not to overmix, which can lead to an odd textured end product, I made my four patties.

While Old Reliable (my gas grill) was warming up, I pulled together what I needed for the sauce.  I did take care to pick up Greek yogurt, in order to be a little more authentic.

After less than fifteen seconds of whisking, I had my sauce.

As predicted, this was easy!  A few minutes on the gill was all that was necessary for the patties, and less than a minute for the pitas as well, and I was ready to eat!

I lined the interior of the pita with the sauce, stuffed in the chopped tomato and lettuce, and then embedded the lamb patty into it all.  Dinner was served.

Here is another point of view.  The Bride cut her patty in half and stuffed the two halves in.  What can I say, she is smarter than me.

This wasn't a mind-blowing recipe, but it did serve multiple purposes.  First, it was prepared and consumed in far less than an hour.  Second, there was relatively little clean-up.  Third, it required spices that I hadn't used in quite some time, so it was a nice change of pace. Lastly, it was pretty tasty and interesting.  The only ingredient I wasn't sold on was the saffron.  That stuff is somewhere around seventeen dollars AN OUNCE and it was certainly lost amongst all the other strong flavors.  I'm fairly certain I wouldn't miss it if I ever made this recipe again and omitted it.

Oh, as for the title of this entry, today was March 14th, or Pi Day (3-14).