Ground Meat with Pita Bread

Heat oil in a large skillet over medium-high heat. Add minced onion and garlic, stirring frequently until softened and fragrant, about 2-3 minutes.

Add ground meat to the skillet, breaking it apart with a wooden spoon as it cooks. Cook until the meat is browned and cooked through, about 8-10 minutes.

Stir in lemon juice, dried oregano, and ground cumin into the cooked meat mixture. Cook for 1-2 minutes until the spices are fully incorporated and fragrant.

In a small bowl, combine non-fat yogurt with chopped fresh mint to create a simple sauce.

In another bowl, mix diced cucumber with the yogurt-mint sauce, stirring gently to combine.

Warm the pita bread in the skillet for 30 seconds on each side, or wrap in foil and warm in a 350°F oven for 2-3 minutes until softened.

Arrange shredded lettuce and diced tomato on a serving platter. Place the warmed pitas next to the vegetables and the cooked meat mixture in a separate bowl.

To serve, have each diner fill a warm pita with meat, lettuce, tomato, and a generous spoonful of the cucumber-yogurt sauce, then fold and enjoy.