1. Mix yogurt, mint, sugar and salt in a small bowl. Stir in the cucumber. Cover and chill for at least 30 minutes. 2. Season the diced tomato, feta cheese, and parsley with the red wine vinegar, olive oil, salt and pepper; set aside. 3. In a large non-stick skillet, heat the oil over medium heat until hot. Add the ground lamb, oregano, thyme, garlic and onion powders, and black pepper; cook until browned - stirring to crumble. Drain on paper towel-lined plate. 4. Transfer lamb to to a mixing bowl. Add the lemon juice and stir well. 5. Warm the pita bread rounds; split open each pita half forming a pocket. 6. Have everyone spoon even amounts of the lamb mixture into their pita pocket, and top with onions, lettuce, tomatoes and feta, and cucumber-mint yogurt. ---------------------------------------------------------------------------
Nutrition
Ingredients
