Gyro

1/2 cup plain yogurt
1/4 cup mayonnaise
3/4 tsp. ground ginger
salt and pepper
1 1/4 pounds ground lamb
2 1/2 tsp. ground cumin
3 tblsp. olive oil
2 Poblano chiles or cubanelle peppers, chopped
1 large onion, chopped
3 cloves garlic, finely chopped
4 pitas or other flatbread
1/4 cup chopped fresh parsley

1. Preheat oven to 350. Combine the yogurt, mayonnaise, and 1/4 tsp ginger;season with salt and pepper. Set aside.
2. In a medium bowl, combine the lamb, bread, 1 1/2 tsp cumin and the remaining 1/2 tsp ginger; season with salt and pepper. Form into 4 inch patties. In a large skillet heat the olive oil over medium heat. Cook the patties until just firm, about 6 minutes on each side. Transfer to a plate.
3. In the same skillet, add the poblanos, onion, garlic and remaining 1 tsp cumin; season wiht salt and pepper. Cook over medium-low heat until crisp-tender, about 5 minutes. Wrap the pita in foil and keep warm in oven.
4. Chop up the lamb patties and add to the pan, increasing the heat to medium-high. Cook the vegetables until golden, about 3 minutes. Stir in parsley.
5. Top a warmed pita with the reserved yogurt sauce and lamb mixture and fold over.

***you can also put the meat mixture over romain lettuce topped with yogurt sauce to make a great gyro salad***
-recipe came from Rachel Ray-