By CHEF MARK FULLER • MA’ONO, SeattLe
1 lb lamb shoulder, freshly ground
4 six-inch skewers
4 Greek pita bread flats
4 tbsp hummus
4 tbsp harissa or sambal oelek
Feta spread
1/3 cup goat’s milk yogurt
1/3 cup feta cheese, crumbled
¼ cup pickled peppers, chopped
¼ tbsp garlic, chopped
½ tbsp kosher salt1/8 tbsp ground black pepper
1 tbsp lemon juice
Seasoning
½ tsp ground cumin
½ tsp dried oregano
½ tsp kosher salt
Vegetable & Pickle salad
1 cup lettuce, julienned thin
1 cup cherry tomatoes, halved
30 mint leaves
½ cup dill pickle, sliced thin
1 tsp olive oil
1 tsp lemon juice
DIRECTIONS
1. Preheat your grill. Divide the 1 lb of ground lamb meat into 8 equal parts. Roll each portion into an oblong meatball. Skewer then lightly oil, and season with kosher salt. Grill for 3 minutes then flip and grill for 2 more minutes. Remove from the grill and rest.
2. Combine feta spread ingredients and mix well. Cover and refrigerate.
3. Combine the seasoning ingredients.
4. Grill the Greek pita to heat through and toss the salad.
5. Spread hummus and harissa on pita. assemble as pictured,
topping with feta and seasoning.
