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1
For the lamb: In a large skillet, heat the oil over medium-high heat.
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2
Add the lamb, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes.
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3
With a slotted spoon, remove the lamb and reserve.
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4
Lower the heat to medium and saute the onions in the lamb juices until soft, about 5 minutes.
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5
Add the oregano and garlic and cook until fragrant.
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6
Season.
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7
Add the tomato paste and cook until it caramelizes.
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8
Deglaze with the red wine and scrape any bits up that have adhered to the pan.
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9
Add the lamb back in, stir and set aside.
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10
For the tzatziki: Grate the cucumber on the large holes of a box grater and place in a fine-meshed strainer or cheese cloth fitted over a bowl.
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11
Salt the cucumber and let sit 10 minutes.
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12
Then squeeze out any excess moisture.
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13
Add the strained cucumber into a bowl with the yogurt, feta, garlic and mint.
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14
Adjust the seasoning if necessary.
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15
For the cucumber tomato relish: Toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and adjust the seasoning if necessary.
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16
Cover and let sit at least 1 hour to marry the flavors.
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17
For the sandwich build: Schmear the tzatziki on the pitas, then place on the lamb and top with cucumber tomato relish.
