crispy grilled lamb pitas with radish watercress salad

Crispy Grilled Lamb Pitas with Radish-Watercress Salad

Grilling And Smoking

Description

The robust, fatty lamb here needs a fresh, zippy counterpoint, so it's served with a salad featuring three types of radishes: watermelon radishes, green daikon, and cherry radishes. This trio gets tangled in a pile of also-peppery watercress and dressed with the simplest combo of lemon juice, olive oil, salt, and pepper.

Ingreadient

SAUCE

1/4 cup tahini
1/4 cup water
3 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 small garlic clove, grated

PITAS

1 pound ground lamb
1/2 cup minced yellow onion
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
2 tablespoons za’atar
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
2 large garlic cloves, grated
4 soft white pitas, each split into 2 rounds
Salad
5 cups trimmed watercress
1 1/2 cups very thinly sliced radishes (such as watermelon, daikon, or cherry)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Direction

Make the sauce

Prepare an outdoor grill (preferably charcoal) to medium-high heat.
Whisk together all ingredients in a small bowl. Set aside.

Make the pitas

Combine lamb, onion, parsley, mint, za’atar, oil, salt, pepper, and garlic in a medium bowl. Mix well with your hands to combine. Spread one-fourth of lamb mixture in a thin layer over inside surface of one pita half (hands work best for this; spread all the way to the edge). Top lamb with secondvpita half. Repeat process with remaining lamb mixture and remaining 3 pitas.
Arrange filled pitas on oiled grill grate. Cover and grill until pitas are toasted and meat is cooked through, 4 to 5 minutes, turning once halfway through cook time. Cut into wedges.

Make the salad

Combine watercress and radishes in a large bowl. Drizzle with oil and lemon juice, and sprinkle with salt and pepper; toss gently to coat. Serve salad with pitas and sauce.