This recipe can be adapted to use any type of ground meat.
prep time- 20 minutes approximately
cook time- 20 minutes
1/2 cup yogurt
1/4 cup mayo
3/4 tsp ground ginger (may use a little less if desired)
1 small cucumber, finely chopped
1 1/4 pound ground lamb
1 slice bread, finely crumbled
1 1/2 tsp ground cumin
3 Tbsp olive oil
2 peppers, chopped (may use bell, poblano or cubanelle)
1 large onion, chopped
3 cloves garlic, minced
1/4 cup chopped flat leaf parsley (or combination cilantro chopped, also if desired)
Preheat oven to 350 degrees. Combine yogurt, mayo and 1/4 tsp ginger; season with salt and pepper. Add cucumber. Set aside. In medium bowl, combine lamb, bread, 1 1/2 tsp cumin and remaining ginger; season with salt and pepper. For into 4 inch patties. In a large skillet, heat olive oil over medium heat. Cook patties until just firm, about 6 minutes on each side. Transfer to a plate. In the same skillet, add peppers, onions and garlic and remaining tsp of cumin. Season with salt and pepper. Cook over medium heat until crisp tender- about 5 minutes. Wrap pita in foil and keep warm in oven. Chop up lamb patties and add to pan with pepper/onion mixture. Increase heat to medium-high. Cook veggies until golden. Stir in parsley/cilantro. Assemble meat on pita with sauce over the top.