Greek Gyros

Ingredients

• 6 ounces lamb leg cutlets (1/2 inch thick), cut into strips
• 1/4 cup red wine vinegar
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced onion
• 1 teaspoon minced garlic
• 1/2 teaspoon dried oregano
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup plain nonfat yogurt
• 3 tablespoons grated peeled cucumber, drained
• 1/2 teaspoon minced garlic
• 1/8 teaspoon dried dillweed
• Vegetable cooking spray
• 2 green leaf lettuce leaves
• 2 (8-inch) pita bread rounds
• 1/4 cup seeded, chopped tomato
• 1 tablespoon chopped green onion

Preparation

1. Place lamb strips in a heavy-duty, zip-top plastic bag. Combine vinegar and next 6 ingredients, stirring well. Pour vinegar mixture over lamb; seal bag, and shake until meat is well coated. Marinate in refrigerator at least 8 hours.
2. Combine yogurt and next 3 ingredients. Cover and chill. Remove lamb from bag; discard marinade. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add lamb; cook 2 to 3 minutes or until browned, stirring frequently. Drain and pat dry with paper towels.
3. Place 1 lettuce leaf on each pita round; place half of lamb on each. Top each with 2 tablespoons tomato and half of yogurt mixture. Sprinkle with green onions. Roll up pita rounds and serve.