- Maria Mind Body Health

Preheat the oven to 325 degrees F. In a medium-sized bowl, stir together the almond or coconut flour, psyllium husks, salt, baking powder, and spices. Add the eggs and vinegar. Stir continuously as you add the hot broth or water. Combine until very smooth. Separate into 3 even balls of dough. Flatten the dough into ‘pita’ shapes. Place the pita dough onto a greased cookie sheet. Bake at 325º for 45-55 minutes or until done throughout (this will depend on how thick the pitas are). Let cool, then cut each pita in 1/2.

Whisk together the oil, 2 TBS lemon juice, crushed garlic, 1 tsp salt and pepper, marjoram, thyme, rosemary, and oregano in a bowl, and pour into a resealable plastic bag. Add the cubed lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 12 to 24 hours. Once the meat has finished marinating, remove from the refrigerator, and allow it to stand at room temperature for 1 hour.
Preheat the oven’s broiler and set the oven rack about 4 inches from the heat source. Remove the lamb cubes from the marinade. Discard the remaining marinade. Spray a broiling pan with cooking spray, thread the meat onto water soaked wooden skewers, and place the skewers onto the prepared pan. Broil under the preheated broiler to your desired degree of doneness, turning every few minutes so the meat cooks evenly. It should take about 10 minutes to cook the meat to medium-well.

Meanwhile, prepare the tzatziki sauce by whisking together the yogurt and cucumber in a mixing bowl along with 1 clove of minced garlic, 1 TBS lemon juice, and 1 tsp salt. Cover the sauce and refrigerate until ready to use.

To assemble the sandwiches, cut each piece in half, and open up the pockets. Divide the tomato and onion slices among the pocket bread halves. Stuff with lettuce, then fill with the broiled lamb. Sprinkle with crumbled feta cheese, and top with the tzatziki sauce to serve.