- 3 garlic cloves
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika (not hot)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne
- 1/3 cup finely chopped cilantro
- 1 1/2 pound ground lamb (not lean)
- 4 (6- to 7-inch) pita pockets
- 1/4 cup tapenade (black-olive paste)
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 4 thick tomato slices
- Mince garlic and mash to a paste with 3/4 teaspoon salt using side of a large heavy knife. Stir together garlic paste, cumin, coriander, paprika, cinnamon, cayenne, and cilantro. Sprinkle evenly over lamb and mix with your hands until combined (do not overmix). Form lamb mixture into 4 (3/4-inch-thick) patties (4 inches in diameter).
- Cut off enough from one side of each pita to leave a 5-inch opening and open pockets. Stir together tapenade, oil, and lemon juice.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
- Oil grill rack, then grill patties, covered only if using a gas grill, turning over once, 6 to 7 minutes total for medium-rare. Grill pitas, turning over once, until lightly toasted, 1 to 2 minutes total.
- Spread patties with tapenade mixture and slide into pita pockets with tomato slices.