Ingredients
2 medium cucumbers, peeled, seeded and grated1-1/2 teaspoons salt, divided1/2 teaspoon ground cumin1/2 teaspoon ground coriander1/2 teaspoon paprika3/4 teaspoon pepper, divided6 whole pita breadsCooking spray1 pound ground lamb or beef2 garlic cloves, minced1 teaspoon cornstarch1/2 cup beef broth2 cups plain Greek yogurt2 tablespoons lemon juice1/4 teaspoon grated lemon zest2 cups torn romaine2 medium tomatoes, seeded and chopped1/2 cup pitted Greek olives, sliced4 green onions, thinly sliced1/2 cup crumbled feta cheese
Preparation
In a colander set over a bowl, toss cucumbers with 1/2 teaspoon salt. Let stand 30 minutes. Squeeze and pat dry. Set aside. In a small bowl, combine the cumin, coriander, paprika, 1/2 teaspoon pepper and 1/2 teaspoon salt; set aside.
Cut each pita into eight wedges; arrange in a singer layer on ungreased baking sheets. Spritz both sides of pitas with cooking spray; sprinkle with 3/4 teaspoon seasoning mix. Broil 3-4 in. from the heat for 3-4 minutes on each side or until golden brown. Cool on wire racks.
In a large skillet, cook lamb and remaining seasoning mix over medium heat until lamb is no longer pink. Add garlic; cook 1 minute longer. Drain. Combine cornstarch and broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
In a small bowl, combine the yogurt, lemon juice, lemon zest, cucumbers and remaining salt and pepper. Arrange pita wedges on a serving platter. Layer with lettuce, lamb mixture, tomatoes, olives, onions and cheese. Serve immediately with cucumber sauce.
