Ingredients

1 cup plain Greek yogurt

1/4 cup crumbled reduced-fat feta cheese

1/2 cup chopped peeled seedless cucumber

1/8 teaspoon salt

1/8 teaspoon black pepper

1 1/4 pounds ground lamb

2 teaspoons Greek seasoning (such as McCormick)

6 whole-grain pita breads

6 large Boston lettuce leaves

2 medium tomatoes, thinly sliced

1/2 red onion, peeled and thinly sliced

Preparation

  1. Heat gas grill to medium-high or coals in a charcoal grill to medium-hot. Lightly coat grill rack with oil or cooking spray.
  2. In a medium-size bowl, stir together yogurt, feta cheese, cucumber, salt and pepper. Cover and refrigerate until ready to serve.
  3. Mix together lamb and Greek seasoning. Form into 6 equal-size patties, about 4 inches in diameter. Grill for 2 to 3 minutes per side or until internal temperature registers 160 degrees F on an instant-read thermometer.
  4. Cut off top quarter of pita bread to form a pocket. Fill each with lettuce, tomato, onion, some of the yogurt sauce and a lamb burger. Serve remaining yogurt mixture on the side.