The “Gyro” Pita Pocket

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 pounds Fresh Cubed Lamb Meat (From Meat Market Or Your Grocery Store Meat Dept.)
• ¼ teaspoons Each: Salt, Pepper, Paprika, Oregano
• 2 Tablespoons Olive Oil
• 2 containers 5.5 Ounces Each Plain Greek Yogurt
• 2 whole Sliced Cucumbers
• 2 whole White Onions, Sliced
• 1 bunch Bibb Lettuce
• 3 whole Ripe Tomatoes (cubed)
• 4 whole Large Pita Pocket (bread)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the cubed lamb dry and toss it with the salt, pepper, paprika and oregano until evenly coated.

2. Heat the olive oil in a large skillet over medium-high heat.

3. Add the lamb in a single layer, working in batches if needed, and cook, turning occasionally, until browned and cooked to 145°F (63°C) in the thickest pieces, about 6 to 8 minutes.

4. Transfer the lamb to a plate and rest for 3 minutes. Add the sliced onions to the same skillet and cook 3 to 4 minutes until softened.

5. Stir the yogurt with a little salt and half of the sliced cucumbers to make a simple sauce. Keep the remaining cucumbers for filling.

6. Warm the pita breads in a dry skillet for about 30 seconds per side, then cut each one open along one edge to form a pocket.

7. Shred the Bibb lettuce and cube the ripe tomatoes.

8. Fill each pita with lamb, onions, lettuce, tomatoes, remaining cucumber and a spoonful of the yogurt sauce. Serve right away.