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1
Heat 1-1/2 Tbs. of the oil in a 12-inch skillet over medium heat. Add about three-quarters of the onion, 1/2 tsp. salt, and 1/8 tsp. pepper and cook, stirring occasionally, until golden-brown, 8 to 10 minutes. With a slotted spoon, transfer the onion to a small bowl; set aside.
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2
Cook the lamb, cinnamon, 3/4 tsp. salt, and 1/4 tsp. pepper in the skillet over medium-high heat, stirring occasionally and breaking up the meat, until cooked through, 5 to 7 minutes; drain well.
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3
Meanwhile, finely chop the remaining raw onion and transfer to a large bowl. Cut the peels and pith from the oranges. Working over a bowl to collect the juice, cut the orange segments free from the membranes. Cut the segments into chunks. Add the oranges, orange juice, cucumber, vinegar, mint, and the remaining 1 Tbs. oil to the chopped raw onion; toss to combine. Season to taste with salt and pepper.
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4
Fill the pitas with the lamb and cooked onions. Add some of the orange-cucumber salad and a dollop of yogurt. Serve the remaining salad on the side.
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5
nutrition information (per serving):
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6
Calories (kcal): 470; Fat (g): 26; Fat Calories (kcal): 240; Saturated Fat (g): 9; Protein (g): 25; Monounsaturated Fat (g): 13; Carbohydrates (g): 33; Polyunsaturated Fat (g): 2; Sodium (mg): 580; Cholesterol (mg): 80; Fiber (g): 4;
