Lamb Kofta Pita

Soak wooden skewers in water for at least 30 minutes. Prepare a grill or grill pan and preheat to medium-high heat (about 400°F).

In a large bowl, combine minced lamb, diced onion, minced garlic, garam masala, paprika, cumin, parsley, salt, and pepper. Mix gently with your hands until just combined; do not overwork.

Divide lamb mixture into 8 equal portions. Wet your hands lightly and mold each portion onto a skewer, pressing firmly to form an oblong patty about 4 inches long.

Brush kofta lightly with olive oil on all sides.

Place kofta on the grill. Cook for 5–6 minutes per side until an instant-read thermometer inserted into the thickest part reads 160°F and the exterior is charred and firm.

Transfer cooked kofta to a warm plate and rest for 2–3 minutes.

Warm pita bread briefly on the grill or in a dry skillet, about 1 minute per side, until soft and pliable.

In a small bowl, whisk together Greek yogurt, lemon juice, and a pinch of salt and pepper to make a sauce.

Spread about 2 tablespoons of yogurt sauce on the inside of each pita. Slide one kofta skewer into each pita.

Fill each pita with diced cucumber, diced tomato, and red onion slices. Serve immediately.