Cucumber Yogurt Feasibility Study

Lamb Pita with Cucumber Yogurt

Ingredients:

• 1 tsp. onion powder

• 2 cloves garlic

• 1 lb. lean ground lamb

• 1 and 1/2 tsp. dried oregano

• 3/4 tsp. pepper

• 1 tsp. salt

• Cucumber yogurt sauce (store-bought)

• Tomato slices (for topping)

• Pita bread

Directions:

1. In a small bowl, combine the ground lamb, crushed garlic, onion powder, salt, crushed oregano and pepper.

2. Shape the well-combined lamb mixture into patties.

3. Set the pressure cooker on high and cook the lamb for 10 minutes.

4. Once the patties are cooked, serve on pita bread and top with onions, sliced tomatoes and drizzle cucumber yogurt sauce on top. Beef and Lamb Gyro Duo Burgers

Ingredients for the Mixture:

• 1/2 cup minced onion

• 3/4 lb. lean ground lamb

• 1 cup fresh breadcrumb

• 1/2

Meanwhile, prepare the pita bread by warming it on the grill or stove.

8. After 15 minutes, place the cooked burgers in the pita pockets and serve with tomato, Tzatziki sauce and lettuce. Rosemary Venison Gyros

Ingredients:

• 3 lb. venison

• 1 package pita bread

• 2 tsp. ground dried rosemary

• 2 tbsp. olive oil

• 2 tsp. dried marjoram

• Pepper and Salt (for seasoning)

• 1 tbsp. minced garlic

• 1 and 1/2 tbsp. ground cumin

• 1 tbsp. red wine vinegar

• 1 tbsp. dried oregano

Directions:

1. In a large ceramic bowl, add the cumin, marjoram, garlic, rosemary, red wine vinegar, venison strips, oregano, pepper and salt; toss to coat the meat.

2. Cover the ceramic bowl and refrigerate the marinade for about 2 hours.

3. Cook the venison strips in a pressure cooker for about 20 minutes on high heat.

4. Layer the meat on top of the warmed pita bread and serve. Minted and Roasted Leg of Lamb

Ingredients:

• 4 legs of lamb

• 1 tsp. black pepper

• 2 tbsp. fresh mint (finely chopped)

• 2 tbsp. lemon juice

• 2 tbsp. olive oil

• 1 tsp. salt

• 3 garlic cloves

• 2 tsp. paprika

• 1 tsp. ground cumin

• Pinch of cayenne powder

Directions:

1. In a small bowl, combine all the ingredients and rub on the