Quick Pan-Seared Lamb Gyro

Step 1

Add 12 oz ground lamb to a 10-inch skillet over medium-high heat, breaking it into small pieces with a spoon as it cooks until no pink remains and the pieces look brown all over, about 5 minutes.

Step 2

Pour off excess fat from the skillet, leaving about 1 tablespoon, so the lamb is mostly dry but not stuck to the bottom.

Step 3

Add 2 minced garlic cloves and 1.5 tsp dried oregano to the lamb and stir constantly for 30 seconds until you smell a strong herb fragrance.

Step 4

Stir in 0.5 cup plain yogurt mixed with salt and pepper, stirring until everything is coated evenly, about 1 minute.

Step 5

Warm the 2 pita breads in the empty side of the skillet or directly over a gas flame for 20 seconds per side until soft and pliable.

Step 6

Open each pita gently by slipping a knife into the edge to create a pocket, being careful not to tear the bread.

Step 7

Divide the warm lamb mixture between the two pita pockets, filling each until lightly packed but not spilling.

Step 8

Top each gyro with 0.5 cup chopped cucumber and tomato, dividing evenly between the two sandwiches.

Step 9

Serve immediately while the lamb is still warm and the pita is soft.