Lamb kebabs with Gluten Free Pita


Oh, it truly is the little things that make my daughter happy. I’m glad for it, but as it’s something as simple as a flatbread it makes me sad, just a little. Nowadays with her gluten intolerance, many of her favorite foods are tough to come by or not available, unless mom gets creative and does her homework. 

One of our favorite dinner meals are lamb kebabs done Moroccan style with tzatziki sauce (i was inspired by alton browns version, using greek FAGE yogurt), tomatoes, cucumber, white onions and grilled peppers. It hits all the main food groups so it’s a variation of a ‘one pot’ meal for sure. Perfect for a sunday sabbath day, cold outside but sunny and cheery. Not a bad day to experiment.  

The current dilemma has been a homemade gluten free pita bread that doesn’t take all day or a lot of special ingredients. Over at Gluten-Free on a Shoestring they came up with a recipe I felt fit those constraints and worthy of giving a try.  (here is the link. ) Sunday is as good a day as any to get creative, so I headed down to my freezer and pulled out the last of my ground lamb from my farmer. (see Todd & a well stocked freezer) While it defrosted, I started the bread, mixing and putting in a warmed oven to rise. (My house is kept too cool for normal bread rising. I turn my gas pro-range on just long enough to warm the oven cavity, then turn it off and put my dough in, covering with a tea towel)

Meanwhile I got the meat ready, prepped the veggies and cracked open a lovely bottle of pinot noir to sip while cooking. For the meat I made a puree of cilantro, parsley and onion, then adding cumin, paprika and cayenne, salt and pepper. I gave the meat, all the spices along with the puree a quick whiz in the food processor, then formed in to patties and grilled along with an orange bell pepper. I sliced the bell pepper to serve with the other veggies on the wraps. (grilling mellows the flavor and adds another texture as well as contrast to the dish) 

While the grill was heating, I formed and baked up the pita. This time I used Pamela’s Bread Mix and Flour Blend and holy cow, did they turn out awesome. I think the photos will testify they certainly look the part. Here is a picture of them prior to baking. (sorry for the shadows, I have a pot rack that hangs below my light!) :


My only modification was to brush the top with some extra virgin olive oil and turn the convection fan on. I also flipped them at the 6 minute mark and let them go another 2 minutes. VOILA. AWESOME-Y GOODNESS! 


This pita recipe is designed to make pita pocket bread. That was not my goal, so I was not disappointed at all when only one puffed as it should. In our family, we don’t care for the pita pockets, as they always seem tough. No, we prefer the ‘flatbread’ style of pita, which this recipe produces wonderfully. I can already envision my famous hummus with fresh baked gluten free pita. My daughter will be in heaven! 


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