Spiced Lamb Pita Sandwiches with Mint Yogurt Sauce

Prep Steps

• 2 lbs boneless lamb into small bite-size pieces {do:cut}
• 1 cucumber {do:slice}
• 2 tomatoes {do:slice}

Marinate the Lamb

In a large bowl, whisk together...

• 2 tbsp ground cumin
• 1 tbsp ground cinnamon
• 1 tbsp ground turmeric
• 2 tsp garam masala
• 2 tsp dried oregano
• 2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1 tsp black pepper
• 5 tbsp olive oil

Add and toss until every piece is coated...

• 2 lbs boneless lamb, cut into small bite-size pieces

Note: Leg or shoulder both work.

Cover and marinate in the fridge at least 4 hours.

Cook the Lamb

In a nonstick skillet over medium-high heat, cook the marinated lamb until cooked through. Set aside.

Mint Sauce

In a blender, blend until smooth...

• 1 cup Greek yogurt
• 1 oz fresh mint
• 1/4 cup lemon juice
• 5 cloves garlic
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Assemble

Gather the sandwich fixings...

• 5 pita breads
• 1 head butter lettuce
• 1 cucumber, sliced
• 2 tomatoes, sliced

Note: To warm the pitas, heat them in a 350°F oven for a couple of minutes.

Cut the top off each pita to open the pocket. Fill with a generous spoonful of mint sauce, then lettuce, tomato, cucumber and lamb. Serve.