From: Fine Cooking but adapted to remove orange salad
This is super easy and really tasty. I've adjusted the recipe by increasing the onions from 1 to 3 and only using about a 1/2 lb. of lamb.
2-1/2 Tbs. extra-virgin olive oil
3 medium sweet onions, halved lengthwise and sliced 1/4 inch thick
Kosher salt and freshly ground black pepper
1/2 lb. ground lamb
1/2 tsp. ground cinnamon
1 small English cucumber, halved lengthwise and thinly sliced
2 Tbs. red wine vinegar
1 Tbs. coarsely chopped fresh mint
2 pitas, halved and very lightly toasted
1/3 cup plain Greek yogurt
Heat 1-1/2 Tbs. of the oil in a 12-inch skillet over medium heat. Add about three-quarters of the onion, 1/2 tsp. salt, and 1/8 tsp. pepper and cook, stirring occasionally, until golden-brown, 8 to 10 minutes. With a slotted spoon, transfer the onion to a small bowl; set aside.
Cook the lamb, cinnamon, 3/4 tsp. salt, and 1/4 tsp. pepper in the skillet over medium-high heat, stirring occasionally and breaking up the meat, until cooked through, 5 to 7 minutes; drain well.
Meanwhile, finely chop the remaining raw onion and transfer to a large bowl. Add the cucumber, vinegar, mint, and the remaining 1 Tbs. oil to the chopped raw onion; toss to combine. Season to taste with salt and pepper.
Fill the pitas with the lamb and cooked onions. Add some of the cucumber salad and a dollop of yogurt.
Calories (kcal): 470; Fat (g): 26; Fat Calories (kcal): 240; Saturated Fat (g): 9; Protein (g): 25; Monounsaturated Fat (g): 13; Carbohydrates (g): 33; Polyunsaturated Fat (g): 2; Sodium (mg): 580; Cholesterol (mg): 80; Fiber (g): 4;
