Grilled Lamb & Asparagus Pitas With Tzatziki Sauce

From the Dairy Council with adaptations.

• Ready In: 35 mins
• Serves: 4

Ingredients

• Tzatziki Sauce

• 1⁄2 cucumber, peeled and chopped
• 1  cup yogurt, plain
• 1  teaspoon lemon juice
• 1  small garlic clove, minced
• 1⁄4 teaspoon  salt and pepper, each
• 1⁄4 cup mint, chopped fresh

• Pitas

• 1 1⁄2 lbs boneless lamb, cut into 1 inch cubes
• 2 -3  tablespoons olive oil
•  salt and pepper
• 2  bunches asparagus, bottom ends trimmed (about 30-35 spears)
• 1⁄4 cup mint leaf, whole (optional but recommend using)
• 2  tomatoes, cubed
• 1⁄2 cup kalamata olive, pitted
• 4  pita pockets, cut in half

Directions

1. For the Tzatziki Sauce: Puree all ingredients in a blender until almost smooth, about 1 minute. Chill until ready to assemble.
2. Pitas: Toss lamb cubes and asparagus with olive oil, salt and pepper in a bowl. Grill over a preheated grill (a grill tray works best for the BBQ pit or grill) until asparagus is tender-crisp and lamb cubes are cooked to a medium rare.
3. Cut asparagus into 2” pieces. Set aside.
4. Lightly grill both sides of the pita breads until heated through yet still soft. Wrap pitas in foil for a few minutes to steam.
5. Divide sandwich ingredients evenly among the 8 pita-halves. Drizzle with the Tzatziki sauce and serve immediately.