Lamb Gyros

INGREDIENTS
1/2 cup yogurt
1/4 cup mayonnaise
3/4 teaspoon ground ginger
Salt and pepper
1 1/4 pounds ground lamb
1 slice bread, finely crumbled
2 1/2 teaspoons ground cumin
3 tablespoons extra-virgin olive oil
2 poblano chiles or Cubanelle peppers, chopped
1 large onion, chopped
3 cloves garlic, finely chopped
4 pitas or other flatbread
1/4 cup chopped flat-leaf parsley

DIRECTIONS
1. Preheat the oven to 350°. Combine the yogurt, mayonnaise and 1/4 teaspoon ginger; season with salt and pepper. Set aside.
2. In a medium bowl, combine the lamb, bread, 1 1/2 teaspoons cumin and the remaining 1/2 teaspoon ginger; season with salt and pepper. Form into 4-inch patties. In a large skillet, heat the olive oil over medium heat. Cook the patties until just firm, about 6 minutes on each side. Transfer to a plate.
3. In the same skillet, add the poblanos, onion, garlic and remaining 1 teaspoon cumin; season with salt and pepper. Cook over medium-low heat until crisp-tender, about 5 minutes. Wrap the pita in foil and keep warm in the oven.
4. Chop up the lamb patties and add to the pan, increasing the heat to medium-high. Cook the vegetables until golden, about 3 minutes. Stir in the parsley.
5. Top a warmed pita with the reserved yogurt sauce and lamb mixture and fold over.