Lamb Pita with Pickled Squash

In a bowl, mix lamb with cumin, cinnamon, and 1 teaspoon of salt. Form into 8 small patties and set aside.

In a separate bowl, combine squash, vinegar, oil, and remaining 1/2 teaspoon salt. Stir, and let sit to marinate while you cook the lamb.

Preheat a skillet to medium-high heat with a drizzle of oil. When skillet is very hot, add lamb patties (do this in two batches if you need to) and cook without touching for 3 minutes. Flip and cook another 3–4 minutes until well-browned on both sides.

When lamb is cooked, drain squash through a strainer. Assemble pitas with lettuce, 2 lamb patties, some of the squash, and crumbled feta. Eat immediately. Enjoy!