From: Chef Rachel Klein, OM Restaurant, Cambridge, MA. Yield: 4 servings. 1 lb. boneless American Lamb loin 1⁄4 cup flat leaf parsley, coarsely chopped 3 Tbsp. olive oil 2 Tbsp. lemon juice, strained 3 garlic cloves, minced 2 tsp. Urfa pepper (chile pepper from Urfa, Turkey) or 1⁄2 tsp. each cayenne pepper and smoky paprika 1 tsp. ground cumin 1 tsp. paprika 1 tsp. ground black pepper 1 tsp. ground coriander 4 flat soft pita breads 1⁄4 cup cucumbers, julienne 1⁄4 cup red onion, sliced 1⁄4 ...

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