Crispy Grilled Lamb Pitas with Radish-Watercress Salad

Why Cannabis Belongs in Your Grill Game

Let’s address the skunky elephant in the room: can you decarb and infuse for grilled meat?Absolutely. And once you learn how simple it is, you’ll never skip the step again.

Cannabis-infused oils or butters—commonly known as cannabutter or cannaoil—aren’t just for brownies anymore. With tools like the ECRU Decarboxylator, you can quickly decarb your herb (activate THC or CBD) and infuse it into olive oil, ghee, or butter, making it ready to use in savory dishes like lamb koftas, marinades, or even as a drizzle over grilled pitas.

Here’s the key: THC decarboxylation takes 30 minutes and CBD an hour. After that, you just add your base—coconut oil, butter, or even glycerin for tinctures—and let it infuse gently for 4 hours. The ECRU makes it all dead simple. No guesswork. No stink. No babysitting an oven.

Recipe: Cannabis-Infused Grilled Lamb Pitas with Radish-Watercress Salad

Infused Olive Oil (Cannaoil)

Ingredients:

• 1 cup extra virgin olive oil

• 2 grams cannabis (preferably a hybrid for balanced effects)

Instructions:

1. Decarb: Place the herb in the ECRU Decarboxylator and press the button. THC? Wait 30 min. CBD? Wait 1 hour.

2. Infuse: Add the decarbed cannabis and oil into the ECRU pot. Run the 4-hour infusion cycle.

3. Strain: Use a fine mesh strainer or cheesecloth. Store in a glass jar in the fridge.

This cannaoil will be your secret weapon in the lamb mix and as a finishing drizzle over the pitas.

Main Dish: Grilled Lamb Pitas

Ingredients:

For the Sauce:

• 1/4 cup tahini

• 1/4 cup water

• 3 tbsp fresh lemon juice

• 1/4 tsp kosher salt

• 1/4 tsp black pepper

• 1 small garlic clove, grated

For the Pitas:

• 1 lb ground lamb

• 1/2 cup minced yellow onion

• 1/2 cup chopped fresh flat-leaf parsley

• 2 tbsp chopped fresh mint

• 2 tbsp za’atar

• 1 tbsp cannabis-infused olive oil

• 1.5 tsp kosher salt

• 3/4 tsp black pepper

• 2 large garlic cloves, grated

• 4 soft white pitas, each split into 2 rounds

For the Salad:

• 5 cups watercress (trimmed)

• 1.5 cups sliced radishes (watermelon, daikon, or cherry)

• 2 tbsp extra-virgin olive oil

• 1 tbsp fresh lemon juice

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

Instructions

1. Make the Sauce

Whisk together tahini, water, lemon juice, salt, pepper, and garlic in a small bowl. If the tahini seizes (gets thick), just keep adding water a teaspoon at a time until it smooths out.

2. Prepare the Pitas

Mix lamb, onion, parsley, mint, za’atar, salt, pepper, garlic, and cannabis-infused olive oil in a bowl. Spread 1/4 of the mixture into each pita round, pressing the halves together.

3. Grill

Heat your charcoal grill to medium-high. Grill the stuffed pitas for 4–5 minutes, flipping once, until they’re crispy on the outside and juicy within.

4. Make the Salad

Combine watercress and radishes. Toss with olive oil, lemon juice, salt, and pepper. Simple. Zesty. Done.

Pro Tips & Infusion Notes

Dosage Tip: Assume your infused olive oil contains 10 mg THC per teaspoon if you used 2 grams of 20% THC herb in 1 cup of oil.Each pita uses about 1 tablespoon of oil = ~30 mg THC total (divided across 4 servings = 7.5 mg each). Adjust to tolerance.

Grill Insight: Using a charcoal grill brings depth and smokiness to lamb, but don’t shy away from cast iron if grilling outdoors isn’t feasible. Just make sure your meat gets crispy and cooked through.

Salad Swap: No watercress? Try arugula. It’s got the same peppery vibe and is easier to find at most grocers.

Radish-Watercress Salad

This salad is a crisp, peppery counterbalance to the rich, fatty lamb. It cuts through with brightness, crunch, and that unmistakable spring snap. You’ll be using a trio of radishes (for color and layered heat) and fresh, verdant watercress.

Ingredients:

• 5 cups watercress, tough stems removed

• 1½ cups very thinly sliced radishes

  • Recommended mix:

    • Watermelon radishes for vibrant pink color

    • Green daikon for mellow pungency

    • Cherry radishes for crisp bite

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon fresh lemon juice

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

Directions:

1. Wash and prep your watercress and radishes. Use a mandoline for wafer-thin slices if you have one. If not, a sharp knife works just fine.

2. In a large mixing bowl, combine the watercress and radishes.

3. Drizzle with olive oil and lemon juice.

4. Season with salt and pepper.

5. Toss gently with your hands or salad tongs to coat everything evenly, taking care not to bruise the greens.

Serving Suggestions:

• Pile the salad beside the lamb pitas or even tuck a bit of the radish and watercress inside the pita itself for a zippy crunch in every bite.

• Want to take it further? Add shaved fennel or a handful of chopped fresh dill for even more depth.

Final Thoughts

There’s something deeply satisfying about grilling outdoors with friends, laughing while the pitas crisp up, the salad sparkles with lemon, and that earthy, pungent herb quietly elevates everything on your plate.

Cooking with cannabis doesn’t have to be mysterious. With the right tool and a bit of know-how, your favorite meals can double as your favorite medicine.

So go ahead—fire up the grill, press the button, and make something bold.