Lamb Pitas with Cucumbers and Yogurt Sauce


For the yogurt sauce:

8 ounces whole-milk plain yogurt
2 teaspoons finely chopped fresh cilantro
2 teaspoons finely chopped fresh mint leaves
1 teaspoon ground cumin
1 medium garlic clove, minced
Finely grated zest of 1 medium lemon
Pinch cayenne pepper
Kosher salt
Freshly ground black pepper

For the sandwich:

1 tablespoon plus 1 teaspoon olive oil
1 tablespoon plus 1 teaspoon red wine vinegar
1/2 cup thinly sliced red onion
Kosher salt
Freshly ground black pepper
2 (6-inch) pitas, cut in half
1 cup thinly sliced English cucumber rounds
8 ounces sliced cooked lamb, warmed*


For the yogurt sauce:

Combine all of the measured ingredients in a small bowl and season with salt and pepper; set aside.

For the sandwich:

Place the oil and vinegar in a medium, nonreactive bowl and whisk to combine. Add the onions, season with salt and pepper, and stir to coat. Set aside until the onions mellow in flavor, about 10 minutes. Meanwhile, lightly toast the pitas and set aside.
When the onions are ready, add the cucumbers to the bowl and toss until coated with the vinaigrette.

Spread about 1 heaping tablespoon of the yogurt sauce inside each pita.
Place a quarter of the lamb and a quarter of the cucumber-onion mixture in each of the pitas. Drizzle the desired amount of remaining sauce over the tops of each pita and serve.

* Some larger grocery/specialty stores sell this precooked and sliced and is used to make Gyros.

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