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“I have not made this yet. This recipe originally calls for lamb, but I don't do lamb. Here are some of the suggestions from the other site: Use a garlic press instead of grating the garlic. Be sure to squeeze the moisture out of the cucumber or you will have watery sauce, also zest some lemon on top. Some thot the meat logs were not needed, just shape 4 patties and saute for about 6 minutes on each side. Then cut the patty in half to fit into the pita. Or you could even cook the meat ground up and stuff the pita like a taco. If you do the rolls, divide it into 2 rolls and bake for 30 minutes. I would add some sauteed onions or thinly sliced red onion and lettuce as well. This is adapted from Rachel Ray, 2007. Posted for ZWT6.”

Ingredients Nutrition


  1. Preheat oven to 425 degrees F.
  2. Defrost spinach in microwave.
  3. Place meat in a bowl.
  4. Add grill seasoning, 2 teaspoons cumin, chili powder, coriander, oregano, cinnamon and feta crumbles.
  5. Wring the spinach very dry in a kitchen towel and add to meat.
  6. Mix the meat and divide and form 2 rolls on a baking sheet.
  7. Coat meat with extra-virgin olive oil and bake 20 minutes.
  8. Mix yogurt, a minced clove of garlic, cucumber, the juice of 1 lemon and 1/2 teaspoon cumin.
  9. Slice and reserve the tomatoes, cucumbers and drain hot peppers, chop and reserve.
  10. Soften pita over open gas flame or under broiler.
  11. Slice meat loaf into 1/4-inch slices.
  12. Spread yogurt on pitas and top with a 2 slices of lamb, tomatoes, cucumbers and hot peppers.
  13. Serve 2 pitas per person.

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