Ingredients

• 1 (10-ounce) package frozen spinach
• 1 sack waffle-cut frozen fries
• 2 pounds ground lamb
• 2 tablespoons grill seasoning, a couple of palm fulls
• 2 1/2 teaspoons ground cumin, divided
• 1 tablespoon chili powder, a palm full
• 1 tablespoon coriander, a palm full
• 1 teaspoon dried oregano, 1/3 palm full
• 2 to 3 pinches ground cinnamon
• 1 cup feta crumbles
• 2 tablespoons extra-virgin olive oil
• 1 cup Greek yogurt
• 1 small clove garlic, grated
• 1/4 cucumber, peeled and grated
• 1 lemon, juiced
• 2 vine ripe tomatoes, thinly sliced
• 1/2 cucumber, thinly sliced
• Hot pepper rings, sliced banana peppers, for sandwich garnish
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 teaspoons Worcestershire sauce
• 2 cups chicken stock
• Salt and freshly ground black pepper
• 8 pita breads

Instructions

1. Preheat oven to 425 degrees F.
2. Defrost spinach in microwave.
3. Place fries in oven on a baking sheet.
4. Place lamb in a bowl. Add grill seasoning, 2 teaspoons cumin, chili powder, coriander, oregano, cinnamon and feta crumbles. Wring the spinach dry in a kitchen towel and add to lamb. Mix the lamb and form a long 3-inch roll on a baking sheet. Coat lamb with extra-virgin olive oil and bake 20 minutes.
5. Place fries and lamb in oven and roast 20 minutes.
6. Mix yogurt, a grated clove of garlic, cucumber, the juice of 1 lemon and 1/2 teaspoon cumin. Slice and reserve the tomatoes, cucumbers and drain hot peppers, chop and reserve.
7. In a small sauce pot, melt butter over medium heat. Whisk in flour and cook 1 minute. Add Worcestershire sauce and whisk in stock. Season gravy with salt and pepper and reduce 5 minutes.
8. Soften pita over open gas flame or under broiler.
9. Slice lamb loaf into 1/4-inch slices. Spread yogurt on pitas and top with a 2 slices of lamb, tomatoes, cucumbers and hot peppers. Serve 2 pitas per person. Serve fries with gravy for dipping alongside.