The other day I posted some AMAZING Grilled Spiced Lamb and a Mint-Cilantro Tahini sauce so good that I may as well have just started bathing in it. But I had to show you another way to enjoy it: in this incredible sandwich that I just can’t stop thinking about.

 

Grilled Lamb Pita Pocket Sandwiches- (gluten-free) from HeatherChristo.com

But I had to show you another way to enjoy it- in this incredible sandwich that I just can’t stop thinking about. I feel like I could eat it every night and not get tired of it.

Yes, the lamb and sauce are the star, but I also loved all of the really fresh toppings below, including the crunchy, zesty red cabbage salad I stuffed the pita with.

Grilled Lamb Pita Pocket Sandwiches- (gluten-free) from HeatherChristo.com

Please, please, please make your fam a batch of these- you won’t regret it!

Grilled Lamb Pita Pocket Sandwiches (Gluten-Free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Grilled Spiced Lamb
  • Mint-Cilantro Tahini Sauce
  • 3 Gluten-free (vegan) Pita pockets cut in half ( 6 pita-pocket halves)
  • * I used BFree brand and they were awesome
  • Cabbage Salad:
  • 4 cups finely shredded purple cabbage
  • 1 red bell pepper, finely sliced
  • ¼ red onion, very finely sliced
  • 1 cup loosely packed fresh mint leaves
  • 1 cup loosely packed fresh cilantro, leaves and stems
  • 1 fresno chili, finely sliced
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • Kosher salt to taste
  • Other toppings:
  • Baby romaine leaves
  • Sliced Cucumbers
  • Cherry tomatoes, halved
  • Fresh mint leaves
Instructions
  1. For the Salad: Combine everything in a large bowl and toss together until well coated with the oil and vinegar. Season to taste with kosher salt and set aside.
  2. Prepare the grilled lamb and tahini sauce according to directions and set aside.
  3. I like to lightly toast the pita pockets and then slather the inside with the mint-cilantro tahini sauce. Remove the lamb from the skewers and add one patty to each half of the pita pockets. I then add a leaf or two of lettuce, sliced cucumbers, a few tomatoes and fresh mint leaves and then a generous handful of the slaw.
  4. Dig in and enjoy!

 

Print Recipe  

The other day I posted some AMAZING Grilled Spiced Lamb and a Mint-Cilantro Tahini sauce so good that I may as well have just started bathing in it. But I had to show you another way to enjoy it: in this incredible sandwich that I just can’t stop thinking about.

 

Grilled Lamb Pita Pocket Sandwiches- (gluten-free) from HeatherChristo.com

But I had to show you another way to enjoy it- in this incredible sandwich that I just can’t stop thinking about. I feel like I could eat it every night and not get tired of it.

Yes, the lamb and sauce are the star, but I also loved all of the really fresh toppings below, including the crunchy, zesty red cabbage salad I stuffed the pita with.

Grilled Lamb Pita Pocket Sandwiches- (gluten-free) from HeatherChristo.com

Please, please, please make your fam a batch of these- you won’t regret it!

Grilled Lamb Pita Pocket Sandwiches (Gluten-Free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Grilled Spiced Lamb
  • Mint-Cilantro Tahini Sauce
  • 3 Gluten-free (vegan) Pita pockets cut in half ( 6 pita-pocket halves)
  • * I used BFree brand and they were awesome
  • Cabbage Salad:
  • 4 cups finely shredded purple cabbage
  • 1 red bell pepper, finely sliced
  • ¼ red onion, very finely sliced
  • 1 cup loosely packed fresh mint leaves
  • 1 cup loosely packed fresh cilantro, leaves and stems
  • 1 fresno chili, finely sliced
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • Kosher salt to taste
  • Other toppings:
  • Baby romaine leaves
  • Sliced Cucumbers
  • Cherry tomatoes, halved
  • Fresh mint leaves
Instructions
  1. For the Salad: Combine everything in a large bowl and toss together until well coated with the oil and vinegar. Season to taste with kosher salt and set aside.
  2. Prepare the grilled lamb and tahini sauce according to directions and set aside.
  3. I like to lightly toast the pita pockets and then slather the inside with the mint-cilantro tahini sauce. Remove the lamb from the skewers and add one patty to each half of the pita pockets. I then add a leaf or two of lettuce, sliced cucumbers, a few tomatoes and fresh mint leaves and then a generous handful of the slaw.
  4. Dig in and enjoy!