Lamb and Zucchini Sandwiches
Loosely adapted from Smitten Kitchen
Hands-On Time: 1hr
Total Time: 1hr
2 large slices french bread
1 small yellow onion, diced
1/2 cup loosely packed fresh parsley leaves
1 lb ground lamb
1 tsp salt
1/2 tsp allspice
1/2 tsp cayenne
1/4 tsp cinnamon
1/4 tsp black pepper
17.6oz container Greek Yogurt (I usually just use one of the medium Fage containers)
1 large cucumber, shredded
2 TBS fresh dill
3 cloves garlic, peeled
1/4 cup olive oil
Salt to taste
1 lb zucchini, sliced thin on a slight diagonal (mandoline is great here)
4 large pita
Make the patties: In a bowl, cover bread slices with lukewarm water and set aside for 10 minutes. Squeeze the bread to get as much water out as possible and place in a large bowl.
Pulse onion and parsley in a food processor until very finely chopped, then add to bowl with bread along with lamb, salt, and spices. Mix with your hands until well combined. Form into 8 patties about 4 inches in diameter. Refrigerate for 30 minutes before grilling.
Meanwhile, make the tzatziki. In a food processor, combine all ingredients except salt and olive oil and pulse until well combined. With the food processor running, slowly add olive oil until combined. Transfer sauce to a serving bowl and season with salt to taste.
Toss the zucchini slices with a tablespoon or so of olive oil and a teaspoon of salt. On a grill over medium-high heat, grill the zucchini slices until tender, about 2-3 minutes each side. Remove to serving platter.
Grill the lamb patties over medium-high heat until firm and cooked through, about 6-8 minutes per side. Warm the pita over medium-low heat on the grill until lightly toasted but still flexible.
Serve all components separately and allow people to assemble their sandwiches with pita, salad greens, zucchini and 1-2 lamb patties. Top with tzatziki.