Ingredients:

  • 2 lbs boneless leg of lamb, sliced into thin strips
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 ½ cups low-fat Greek yogurt
  • 1 medium English cucumber, grated and squeezed dry
  • 2 cloves garlic, grated
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill, finely chopped
  • ½ tsp salt
  • 6 Greek-style pita breads
  • 1 cup red onion, thinly sliced
  • 2 cups cherry tomatoes, quartered
  • 1 cup fresh baby spinach
  • 2 tbsp olive oil for searing

Instructions:

  1. Slice 2 lbs boneless leg of lamb into strips approximately ¼ inch thick. In a large bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp apple cider vinegar, 4 cloves minced garlic, 1 tbsp dried oregano, 1 tsp ground cumin, 1 tsp kosher salt, and ½ tsp cracked black pepper.
  2. Toss the lamb strips in the marinade until fully coated, cover, and refrigerate for at least 4 hours.
  3. Remove the marinated lamb from the refrigerator 30 minutes before cooking to bring it to room temperature.
  4. Place a cast iron skillet or heavy-bottomed grill pan over medium-high heat with 2 tbsp olive oil until the oil shimmers and just begins to smoke.
  5. Working in batches to avoid crowding the pan, add the lamb strips and sear for 3–4 minutes per side without moving them, until a deep mahogany-colored crust forms. Use a meat thermometer to ensure the lamb reaches an internal temperature of 145°F (63°C), then remove immediately from heat.
  6. Place the grated English cucumber in a cheesecloth or fine-mesh strainer and squeeze firmly to remove all excess water.
  7. Fold the squeezed cucumber into 1 ½ cups low-fat Greek yogurt. Stir in 2 cloves grated garlic, 1 tbsp fresh lemon juice, 1 tbsp finely chopped fresh dill, and ½ tsp salt. Chill in the refrigerator for 30 minutes.
  8. Lightly toast 6 Greek-style pita breads in a dry pan for 30 seconds per side until pliable and warm.
  9. Assemble by spreading a generous dollop of tzatziki down the center of each pita. Layer in the seared lamb, 1 cup thinly sliced red onion, 2 cups quartered cherry tomatoes, and 1 cup fresh baby spinach. Fold tightly and serve.