Lamb Gyros

1/2 cup yogurt
1/4 cup mayonnaise
1/4 teaspoon ground ginger
salt and pepper
1  1/4 cups ground lamb
1 slice bread, finely crumbled
2 1/2 teaspoon ground cumin
3 Tablespoons extra virgin olive oil
2 poblano chiles chopped
1 large onion chopped
3 cloves garlic, finely chopped
4 pitas or other flatbread
1/4 cup chopped flat leaf parsley

1. Preheat the oven to 350F Combine the yogurt, mayonnaise and 1/4 teaspoon ginger. Season with salt and pepper. Set aside.

2. In a medium bowl, combine the lamb, bread, 1 1/2 teaspoons cumin and his remaining 1/2 teaspoon ginger. season with salt and pepper. Form into 4 inch patties. In a large skillet, heat the olive oil over medium heat. Cook the patties until just firm, about 6 minutes on each side. Tranfer to a plate.

3. In the same skillet, add the poblanos, onion, garlic and remaining 1 teaspoon cumin; season with salt and pepper. Cook over medium low heat until crisp tender, about 5 minutes. Wrap the pita in foil and keep warm in the oven.

4. Chop up the lambpatties and add to the pan, increasing the heat to medium high. Cook the vegetables until golden, about 3 minutes. Stir in the parsley.

5. Top a warmed pita with the reserved yogurt sauce and lamb mixture and fold  over.