Grilled Lamb Asparagus Pitas with Tzatziki Sauce

Asparagus adds a California twist to this traditional Greek sandwich.

INGREDIENTS

Pitas
4	Pita pockets, cut in half
1 1/2	pounds Lamb, cut into 2 inch cubes
2	bunches Asparagus, ends trimmed
1/4	cup Mint leaves, whole
2	Tomatoes, cubed
1/2	cup Kalamata olives, pitted
Tzatziki Sauce
1/2	Cucumber peeled and chopped
1	cup Yogurt, plain
1	teaspoon Lemon juice
1	small Garlic clove, minced
1/4	teaspoon each Salt and Pepper
1/4	cup Mint, chopped fresh

INSTRUCTIONS

Tzatziki Sauce
1.	Purée all ingredients in a blender until almost smooth, about 1 minute. Chill until ready to assemble.
Pitas
1.	Toss lamb cubes and asparagus with olive oil, salt and pepper in a bowl. Grill over a preheated grill until asparagus is tender and lamb cubes are cooked to a medium rare.
2.	Cut asparagus into 2” pieces. Set aside.
3.	Lightly grill both sides of the pita breads until heated through yet still soft. Wrap pitas in foil for a few minutes to steam.
4.	Divide sandwich ingredients evenly among the 8 pita-halves. Drizzle with the Tsatiki sauce and serve immediately.