First start by prepping the cucumber and tomatoes. I quarter my cherry tomatoes and cut my persian cucumbers into quartered pieces. (Chop the cucumber into 4 spears and then chop into bite size pieces). Toss in avocado oil, sprinkle with salt and pepper to your liking. Set aside.
To a bowl add in greek yogurt, juice of half a lemon, garlic powder, fresh dill, and salt and pepper. Whisk together, taste, and season as needed.
Time to cook the lamb! In a large skillet over medium-high heat add in a few tablespoons of avocado oil. Add in half a diced white onion and garlic. Cook for a few minutes until softened. Add in ground lamb. I tried to keep the lamb in larger chunks, by not breaking it up as much as I would for taco meat for example. Just break it up into large pieces and leave it undisturbed to cook, then flip after a few minutes. Season while cooking with dill, onion powder, red pepper flakes, oregano, salt, and pepper. Cook until meat is browned, about 10-12 minutes total. Pour off grease from the pan if you wish.
I like to steam my pitas for a minute or two to get them nice and fluffy. Turn the broiler on your oven to high. Sprinkle a bit of water onto each pita and place directly on the top rack of the oven. Let them broil for 1-2 minutes, don't walk away! Just cook enough until they are hot and steamy.
To the bottom of the pita add a generous smear of whipped feta. Top with lamb chunks, then spoon on some cucumber and tomato. Top with pickled red onions and drizzle plenty of dill-yogurt dressing on top. Serve and enjoy!
