- 4 whole wheat pita breads
- 2 tablespoons extra-virgin olive oil
- 14 ounces boneless leg of lamb tenderloin, trimmed of fat and thinly sliced
- 1 large clove garlic, crushed
- 1 tablespoon finely chopped fresh ginger
- 2 teaspoons hot chile sauce
- 4 tablespoons roughly chopped fresh mint or cilantro, or to taste
- 4 tablespoons plain low-fat yogurt
- Cucumber Salad:
- 1 1/2 cups shredded crisp green salad leaves
- 1/2 red onion, thinly sliced
- 1 (3 inch) piece cucumber, diced
- 1/2 lemon, juiced
- Salt and fresh-ground pepper
- First prepare the salad and pita breads. Combine the salad leaves, red onion, and cucumber in a bowl. Sprinkle the lemon juice over, season with salt and pepper to taste, and toss together. Using a sharp knife, split the pita breads open down one side to make pouches; set the salad and pitas aside.
- Heat the broiler to high. Heat a wok or heavy-bottomed skillet over high heat until really hot. Add the oil and swirl to coat the wok. Add the lamb, garlic and ginger, and stir-fry until lightly brown, 4 to 5 minutes. Add the harissa and stir-fry 2 minutes longer. Reduce the heat to very low and keep the lamb warm.
- Place the pita breads on the rack of the broiler pan and broil until warm, about 1 minute on each side. Meanwhile, increase the heat under the lamb, add the mint or cilantro and toss together.
- Divide the lamb and salad between the warm pita pouches, and top each with 1 tablespoon yogurt.