Ingredients:½ cup plain whole-milk Greek yogurt2 teaspoons fresh lemon juice (from 1 lemon)3 tablespoons finely chopped fresh mint, divided1 ¼ teaspoons kosher salt, divided1 small red onion1 ½ pounds ground lamb3 cloves garlic, finely chopped2 teaspoons ground cuminCooking spray, for grill pan4 6-in. pitas, warmed1 Persian cucumber, sliced1 tomato, sliced2 ounces feta cheese, broken into pieces2 tablespoons olive oil Directions Step 1Stir yogurt, lemon juice, 1 tablespoon mint, and ¼ teaspoon salt in a small bowl; set aside.Step 2Cut onion in half lengthwise. Finely chop 1 onion half and thinly slice remaining onion half; set aside. Step 3Heat a large grill pan over medium-high. Mix lamb, finely chopped onion, garlic, cumin, and remaining 2 tablespoons mint and 1 teaspoon salt in a large bowl until well combined. Form into 20 small, oblong meatballs. Coat grill pan with cooking spray or olive oil. Cook meatballs until browned and a thermometer inserted in thickest portion registers 160°F, turning once halfway through, 7 to 8 minutes. Step 4Spread yogurt mixture on warm pitas. Top with meatballs, thinly sliced onion, cucumber, tomato, sprinkle of salt and cheese. Drizzle with oil.