Lamb Souvlaki Sandwiches with Greek Salad and Tsatsiki Sauce

Ingredients

• 0.3 teaspoon pepper black
• 0.5  cucumber seedless peeled halved lengthwise seeded cut into 1/-thick slices (usually plastic-wrapped)
• 0.3 cup mint leaves fresh chopped
• 0.3 cup mint leaves fresh loosely packed
• 1 small garlic clove minced
• 1 cup grape tomatoes halved
• 0.5 cup kalamata olives pitted halved lengthwise
• 1.5 lb lamb steak from leg bone-in trimmed ()
• 2 tablespoons juice of lemon fresh
• 0.3 cup olive oil 
• 4 6-inch pita pockets halved ()
• 0.5 lb the of 1 cos lettuce 
• 0.5 teaspoon salt 
• 1 cup whole-milk yogurt plain

Equipment

• bowl
• oven
• blender
• aluminum foil
• broiler
• cutting board
• broiler pan

Directions

1. Purée cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute. Stir in mint and chill, covered, until serving.
2. Preheat broiler.
3. Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.
4. Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare.
5. Transfer to a cutting board and let stand 5 minutes, then thinly slice.
6. While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.
7. Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.