1 med. cucumber
8 oz. plain nonfat yogurt
1 garlic clove, minced
1 tbsp. chopped fresh mint or 1 tsp. dried mint
1/4 tsp. salt
1 tbsp. olive or salad oil
3/4 lb. lean lamb cubes as for kabobs, with fat trimmed away
1 lg. onion, cut into 1/4" thick slices
4 (6-8") pita bread
2 sm. tomatoes, cut into wedges
1 oz. feta cheese, crumbled (about 1/3 c.)
Mint sprigs for garnish

1. Peel cucumber, cut lengthwise in half, scrap out seeds, coarsely chop or shred. Roll in paper towels to remove moisture.

2. In small bowl mix cucumber, yogurt, garlic, chopped mint and salt. Set aside.

3. Preheat oven to 350 degrees.

4. In skillet, heat olive oil and cook lamb cubes until browned. Remove with slotted spoon.

5. In skillet drippings, saute onion slices until browned.

6. While onion is cooking, place pita bread on cookie sheet and heat 10 minutes until soft.

7. To serve, spread cucumber mixture on warm pitas, top with lamb, onion slices and tomato wedges and then sprinkle with feta cheese. Garnish with mint sprigs. Feeds 4 people.