3 tbsp evoo
2 garlic cloves, minced
1/4 tsp ground cumin
1/4 tsp crushed red pepper flakes
1 tsp fresh rosemary, chopped
1 lb. boneless leg of lamb, cut into 1-inch cubes
1 cup nonfat Greek yogurt
2 Persian cucumbers, grated and squeezed to remove excess liquid
1/2 tsp garlic, finely minced
1 tbsp fresh mint, finely chopped
1 tbsp evoo
fresh lemon juice
1 small red onion, diced
1 plum tomato, diced
2 cups baby spinach, roughly chopped
flatbreads or pita bread
Mix evoo, garlic, cumin, red pepper flakes, rosemary and 1 tsp salt in a medium nonreactive bowl or nonreactive tupperware. Add lamb cubes and stir to combine. Cover with plastic wrap (or just snap on the lid if you're using tupperware) and marinate in the refrigerator overnight. Before cooking, remove the lamb from the fridge and let sit at room temperature on the counter for 30 minutes to bring it up to room temperature.
Combine yogurt, cucumber, garlic, mint, and evoo in a medium non-reactive bowl. Season with s&p and a squeeze of fresh lemon juice. Cover and place in the refrigerator for at least 30 minutes to allow flavors to combine.
Heat a cast iron pan over moderately high heat. Add 1 tbsp evoo. Cook lamb until evenly and lightly seared on all sides, and cooked all the way through (since this is lamb you can cook it to medium-rare if you like it, but I prefer lamb souvlaki to be cooked almost medium-well - with just a hint of pink in the middle).
Meanwhile, warm bread in a 250 degree oven until warm and soft, about 5 minutes. To make sandwiches, top bread with spinach, diced onion, tomato, lamb and tzatziki to taste. Roll sandwiches up and wrap with tin foil to help the sandwiches retain their shape and to prevent all of the lamb, etc. from falling out the other end.
Serve with additional tzatziki sauce.