Gyro burger with Greek salad

Occasionally I'll crave kebabs... and not your healthy ones either. Thankfully I've found a solution to this very unclean craving... in one clean-eating package. While I eat these mini-burgers with chicken or turkey, they are just as tasty with lamb. (Just not as low-fat!)

This recipe produces 8 small burgers - enough for 4 portions.

Ingredients:

600g ground chicken or turkey
1 c plain yoghurt
50g fresh parsley, chopped
2 cloves garlic, chopped
1 tbsp ground cumin
1.5 tsp dried oregano
1.5 tsp sweet paprika
1 tbsp grill seasoning
4 tbsp Extra-virgin olive oil (1 for drizzling and 3 for dressing)
1 cucumber, diced
1 bell pepper, diced
4 celery ribs, chopped
1/2 lg red onion, chopped
2 tomatoes, roughly chopped
150g feta, crumbled
150g olives, chopped (optional)
6 pickled peppers, chopped
2 lemons, juiced
Tabasco
Sea salt
2  wholewheat pitta bead, warmed and halved

1. Preheat grill pan or skillet
2. In a large bowl, combine ground meat, yoghurt, parsley, spices and seasonings.
3. Split into 8 even sections and form each into a patty.
4. Drizzle olive oil onto patties.
5. Place in skillet and cook for 3 minutes on each side.
6. Once cooked, set aside and keep warm.
7. In another bowl, combine cucumber, bell pepper, celery, red onion, tomatoes, feta, olives and peppers.
8. Mix lemon juice, hot sauce and salt and drizzle over salad.
9. Drizzle over with olive oil.
10. Season to taste.

To serve: Place salad on plate, top with patties and serve with half pitta bread.