Grilled Cumin-Lamb Pitas with Couscous and Yogurt

Name: Grilled Cumin-Lamb Pitas with Couscous and Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups plain yogurt; 2 garlic cloves, pressed; 1 tablespoon fresh lemon juice; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 2 1/4 pounds boneless lamb sirloin, trimmed, cut into 1-inch cubes; 1 cup water; 1/4 teaspoon salt; 2/3 cup couscous; 1/2 cucumber, seeded, chopped; 1 ripe tomato, chopped; 1/2 small onion, halved, thinly sliced; 2 tablespoons olive oil; 2 tablespoons chopped fresh dill; 6 6-inch-diameter pita breads

Servings: persons

1 1/2 cups plain yogurt
2 garlic cloves, pressed
1 tablespoon fresh lemon juice
2 teaspoons ground cumin
1 teaspoon ground coriander
2 1/4 pounds boneless lamb sirloin, trimmed, cut into 1-inch cubes
1 cup water
1/4 teaspoon salt
2/3 cup couscous
1/2 cucumber, seeded, chopped
1 ripe tomato, chopped
1/2 small onion, halved, thinly sliced
2 tablespoons olive oil
2 tablespoons chopped fresh dill
6 6-inch-diameter pita breads

1
Set strainer over large bowl.
2
Line strainer with 2 layers of cheesecloth (do not let strainer touch bottom of bowl).
3
Spoon yogurt into strainer.
4
Let stand at room temperature 1 hour (liquid will drain out and yogurt will thicken; discard liquid).
5
Mix yogurt, garlic and lemon juice in small bowl.
6
Season to taste with salt.
7
Rub cumin and coriander over lamb pieces.
8
Thread lamb onto 6 metal skewers.
9
(Yogurt and lamb can be prepared 4 hours ahead.
10
Cover separately and chill.)
11
Combine 1 cup water and 1/4 teaspoon salt in medium saucepan.
12
Bring to boil.
13
Add couscous.
14
Remove from heat.
15
Cover; let stand until liquid is absorbed, about 5 minutes.
16
Transfer couscous to large bowl; fluff with fork.
17
Cool to room temperature.
18
Stir in chopped cucumber, tomato, onion, olive oil and fresh dill.
19
Season with salt and pepper.
20
Prepare barbecue (medium-high heat).
21
Grill lamb to desired doneness, turning frequently, about 10 minutes for medium-rare.
22
Transfer to platter.
23
Sprinkle with salt.
24
Grill pitas until heated through and lightly toasted, about 1 minute per side.
25
Place 1 pita on each of 6 plates.
26
Spread yogurt mixture evenly over pitas.
27
Spoon couscous down center of pitas.
28
Slide lamb off skewers onto couscous.

964

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups plain yogurt, 2 garlic cloves, pressed, 1 tablespoon fresh lemon juice, 2 teaspoons ground cumin, and more.

Yes, Grilled Cumin-Lamb Pitas with Couscous and Yogurt falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Cumin-Lamb Pitas with Couscous and Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions