Grilled Lamb Pita with Pistachio and Mint Pesto

Add the Ground Lamb (1 lb) , Fresh Dill (1 Tbsp) , Mediterranean Spices (1/2 Tbsp) , Crushed Red Pepper Flakes (1 pinch) , Salt (to taste) , and Ground Black Pepper (to taste) to a large bowl.

Grate the Shallot (1) and Garlic (1 clove) over the meat, wiping off any excess stuck to the grater. Mix everything together with your hands - don't be afraid to get your hands dirty!

Fire up the grill to a medium flame. Once hot, place the burgers down and cook 6-7 minutes on each side - only flipping once! Once cooked to desired doneness, transfer to a clean plate to rest. Add Pita Bread (4) to grill and heat until charred.

For the pesto, combine the Fresh Mint Leaves (1 cup) , Pistachios (1/4 cup) , and Olive Oil (1/4 cup) in a food processor and pulse. Adjust olive oil as needed. Season with Salt (to taste) . Fold in Feta Cheese (to taste) .

For the yogurt sauce, combine Fat-Free Greek Yogurt (1/2 cup) , juice from Lemon (1) , Fresh Dill (to taste) , Salt (to taste) , and Ground Black Pepper (to taste) in a bowl and stir.