Spiced Middle Eastern Lamb Patties With Pita And Yogurt

• 1 cup plain full-fat or low-fat yogurt
• 2 tablespoons fresh lemon juice
• 2 tablespoons finely chopped herbs, such as mint, dill or cilantro, plus herb sprigs, for serving
• Kosher salt
• 1 1/2 pounds ground lamb or beef
• 1 tablespoon minced garlic (about 1 large clove)
• 1 tablespoon coriander
• 2 teaspoons ground cumin
• 1 1/2 teaspoons hot paprika
• 11/2 teaspoons kosher salt
• 1 1/2 tablespoons extra-virgin olive oil
• 4 to 6 pita bread rounds

1. In a small bow, whisk the yogurt with the lemon juice. Stir in the chopped herbs, season with salt and refrigerate until ready to use.
2. In a bowl, use your hands to mix together all of the ingredients, except for the pita. Form the mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm
3. Preheat a grill for at least 10 minutes and prepare it for grilling over moderately high heat. If you are using a charcoal grill, leave one area where you can grill the pita indirectly.
4. Oil the grill grates and grill the patties until dark brown grill marks form on the bottom, 5 to 6 minutes. Flip the patties and grill for 4 to 6 minutes longer, until just cooked through.
5. Meanwhile, wrap the pita in foil and set the package on the top shelf of a gas grill or in the cooler spot of a charcoal grill and allow them to warm through, 8 to 10 minutes.
6. Wrap 2 or 3 patties in each pita, spoon some of the yogurt sauce alongside and serve with herb sprigs, passing the remaining yogurt sauce at the table.

fullfat, lemon juice, herbs, kosher salt, ground lamb, garlic, coriander, ground cumin, paprika, kosher salt, extravirgin olive oil, bread

Taken from www.epicurious.com/recipes/food/views/spiced-middle-eastern-lamb-patties-with-pita-and-yogurt-51237020 (may not work)