Ingredients:

  • 1 lb ground lamb
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 cup Greek yogurt, plain and full-fat
  • 1/2 cup English cucumber, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh dill, chopped
  • 1/2 tsp salt
  • 4 pieces pita bread (6-inch size)
  • 2 cups red onion, thinly sliced
  • 2 cups cherry tomatoes, halved
  • 1 cup fresh baby spinach

Instructions:

  1. Combine the Greek yogurt, diced cucumber, garlic paste, lemon juice, dill, and salt in a medium bowl. Whisk until velvety. Cover and refrigerate for at least 15 minutes to allow flavors to fuse.
  2. Heat olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering.
  3. Add ground lamb to the skillet, breaking it up slightly, but allow it to sit undisturbed for 2-3 minutes to develop a mahogany-colored crust.
  4. Stir in the oregano, garlic powder, cumin, cinnamon, salt, black pepper, and lemon juice. Continue cooking until lamb is browned and cooked through.
  5. Flash-toast the pita bread in a pan or oven until warm and slightly charred.
  6. Assemble by stuffing the toasted pitas with the seared lamb, sliced red onion, cherry tomatoes, and baby spinach, then topping with the chilled yogurt sauce.