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1. Combine the ground lamb, grated yellow onion, half of the garlic cloves, oregano, cumin, smoked paprika, cinnamon, salt and black pepper in a bowl. Knead firmly for 2 minutes until the mixture is sticky and uniform, then press into a thin, even layer on a plate and chill for 15 minutes.
450 g Ground lamb,
0.5 piece Yellow onion, grated,
2 clove Garlic cloves, minced,
2 tsp Dried oregano,
1 tsp Ground cumin,
1 tsp Smoked paprika,
0.2 tsp Ground cinnamon,
1.5 tsp Salt,
0.5 tsp Black pepper
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2. Heat the olive oil in a large skillet over medium-high heat. Crumble the meat into the pan in thin pieces and cook for 8 to 10 minutes, pressing down and turning occasionally, until well browned with crisp edges and cooked through.
3 tbsp Olive oil
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3. Grate the cucumber and squeeze it very dry in a clean towel. Stir it into the Greek yogurt with the remaining garlic, dill, lemon juice and a pinch of salt. Taste and adjust, then refrigerate until serving.
2 clove Garlic cloves, minced,
1.5 tsp Salt,
1 cup Thick Greek yogurt,
1 piece Cucumber,
2 tbsp Fresh dill, chopped,
1 tbsp Lemon juice
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4. Warm the pita breads in a dry skillet for 30 seconds per side, or wrap in foil and heat in a 175°C (350°F) oven for 5 minutes, until soft and pliable.
4 piece Pita breads
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5. Spread a generous spoonful of yogurt sauce over each pita. Top with the warm meat, tomatoes, red onion, romaine lettuce and feta cheese. Add more yogurt sauce, fold the pita around the filling and serve right away.
450 g Ground lamb,
1 cup Thick Greek yogurt,
2 piece Tomatoes, sliced,
0.5 piece Red onion, thinly sliced,
2 cup Romaine lettuce, shredded,
60 g Feta cheese (optional topping)
