1/2 cucumber, peeled and chopped
1 cup plain Greek yogurt
1 teaspoon lemon juice
1 small garlic clove, peeled and minced
1/4 cup chopped, fresh mint
1/4 teaspoon salt, plus more to taste
1/4 teaspoon pepper, plus more to taste
1 1/2 pounds lamb in 2-inch cubes
2 bunches asparagus, ends trimmed
Olive oil, as needed
4 pita pockets, cut in half
2 tomatoes, cubed
1/2 cup pitted Kalamata olives
1/4 cup whole mint leaves
Puree the cucumber, yogurt, lemon juice, garlic, chopped mint and 1/4 teaspoon each salt and pepper in a blender until almost smooth. Chill.
Toss the lamb cubes and the asparagus with some of the oil, salt and pepper. Grill until asparagus is tender and lamb cubes are medium-rare. Cut asparagus into 2-inch pieces.
Lightly grill both sides of the pita breads until heated through but soft. Wrap pitas in foil for a few minutes to steam.
Divide grilled meat and asparagus, the tomatoes, olives and mint leaves evenly among pita halves. Drizzle each half with tzatziki sauce and serve immediately.
Makes 4 servings.
— Recipe from the California Asparagus Council.