juice of 1/2 orange
1/4 c. lite soy sauce
1 tbsp. raspberry vinegar
1 tbsp. extra-virgin olive oil
1 tbsp. chopped fresh mint
1/4 tsp. fresh ground black pepper
1/2 lb. lean loin lamb, pounded and thinly sliced
4 pita pockets, cut in half

Sauce:

1/2 c. minced cucumber, seeded
1/2 c. plain low-fat yogurt
2 tbsp. chopped fresh mint
2 tbsp. chopped fresh cilantro
2 tbsp. chopped green onion
1 tbsp. fresh lime juice

You will need 4 bamboo skewers, soaked in water 15 to 30 minutes.

Combine first 6 ingredients; mix well. Add sliced lamb; refrigerate 1 to 2 hours.

Meanwhile, in blender, pure all sauce ingredients. Thread meat onto skewers.

Preheat grill. Place lamb in hot grill; drizzle a bit of marinade over the top and cook about 1 minute and 15 seconds for medium rare.

To assemble gyros, place several strips of lamb in each pita pocket half. Spoon 2 to 4 tablespoons cucumber-yogurt sauce over the meat and serve hot.