For grilled-to-perfection lamb, grill over a medium-hot fire, covered, for about 15 minutes per side. You can slice and peek to check for doneness, but I’m a big fan of instant-read thermometers.

Using spoon, spread 1/4 cup Tzatziki inside each warm pita. Divide patties evenly among pitas and fill each sandwich with tomato slices, 1/2 cup shredded lettuce, and 2 tablespoons feta.

Koftas might be simple, but these lamb ones bring major energy. A quick mix of ground lamb, cumin, garlic, and parsley turns ...

1 cup Tzatziki (recipe follows) 1 large tomato, cored and sliced thin 2 cups shredded iceberg lettuce 2 ounces feta cheese, crumbled (1/2 cup) Cut top quarter off each pita bread. Tear quarters ...

Lamb Fat and Pita Bread These spiced lamb burgers have become my summer ritual. Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down.

Process pita bread pieces, onion, oregano, lemon juice, garlic, salt, and pepper in food processor until smooth paste forms, about 30 seconds; transfer to large bowl.

Spiced Lamb Burger As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that’s unlike any burger you’ve ever had.