Ingredients for Spiced Middle Eastern Lamb Patties with Pita and Yoghurt

• 240ml plain full-fat or low-fat yoghurt

• 2 matskedar färsk citronsaft

• 2 tablespoons finely chopped herbs, such as mint, dill or coriander, plus herb sprigs, for serving

• Koshersalt

• 675g lamb mince or beef

• 1 tablespoon minced garlic (about 1 large clove)

• 1 tablespoon coriander

• 2 teaspoons ground cumin

• 1 1/2 teaspoons hot paprika

• 5 1/2 teaspoons kosher salt

• 1 1/2 tablespoons extra-virgin olive oil

• 4 to 6 pita bread rounds

In a small bow, whisk the yoghurt with the lemon juice. Stir in the chopped herbs, season with salt and refrigerate until ready to use.

In a bowl, use your hands to mix together all of the ingredients, except for the pita. Form the mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm

Preheat a grill for at least 10 minutes and prepare it for grilling over moderately high heat. If you are using a charcoal grill, leave one area where you can grill the pita indirectly.

Oil the grill grates and grill the patties until dark brown grill marks form on the bottom, 5 to 6 minutes. Flip the patties and grill for 4 to 6 minutes longer, until just cooked through.

Meanwhile, wrap the pita in foil and set the package on the top shelf of a gas grill or in the cooler spot of a charcoal grill and allow them to warm through, 8 to 10 minutes.

Wrap 2 or 3 patties in each pita, spoon some of the yoghurt sauce alongside and serve with herb sprigs, passing the remaining yoghurt sauce at the table.

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