Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Meat Filled Pita Wedges On The Grill
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- #44731
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 onion, coarsely chopped
1 cup fresh parsley leaves
3/4 pound ground sirloin
3/4 pound ground lamb
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
salt and pepper, to taste
8 pita rounds (10" size)
directions
Place onion and parsley in a food processor and process until fine. Add both meats and spices; process.
Cut pita rounds into quarters like a pie. Open up the wedges and with a rubber spatula, spread a thin layer of meat mixture on them.
Close them up and grill for 3-5 minutes over a medium flame, turning, or until pitas have nice grill marks and are slightly crunchy, and filling is heated through. Serve immediately.
Notes: If you don't like lamb, use all ground sirloin. These may be made up ahead of time and stored in refrigerator (covered tightly) up to 24 hours before using.
added by
nschaeffer
nutrition data
Nutritional data has not been calculated yet.
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