1In a deep skillet, cook the lamb over medium-high heat until almost completely browned. Stir in the onions, garlic, oregano, paprika, fennel, and pepper and continue to cook until onions are almost golden. Adjust the seasoning with salt as needed. Remove from the heat and keep warm until ready to serve.
2To serve: For each serving, place 1 1/2 cups warmed pita chips on a small platter or dinner plate. Top with 1 cup of the lamb-onion mixture. Sprinkle with 1/4 cup tomatoes, 2 tablespoons scallions, 2 tablespoons feta, and 2 tablespoons olives. Top with 2 tablespoons yogurt and garnish with the mint. Serve hot.
Recipe and image provided by the American Lamb Board