YIELD: 4 TO 8 SERVINGS
For the Yogurt Sauce:
(makes about 1 ½ cups)
¾ cup plain, low-fat yogurt
½ medium cucumber, peeled and finely chopped
2 green onions, thinly sliced
1 Tbsp. fresh mint, chopped
¼ tsp. granulated sugar
¼ tsp. garlic powder
Salt, to taste
4 pita bread rounds (6”), halved crosswise
24 oz. lamb roasted leg or gyro meat, sliced thin
1 small onion, separated into rings
2 medium tomatoes, sliced
1. For the Yogurt Sauce: In medium bowl, combine yogurt, cucumber, green onion, mint, sugar, garlic powder and salt. Refrigerate for 30 minutes to allow flavors to blend.
2. Split open each pita half to form a pocket. Place 3 oz. lamb or gyro meat inside pocket. Insert onion rings and slices of tomato into each pocket. Serve with yogurt sauce.
Photo and recipe: American Lamb Board
