For yogurt sauce: 12 Ounces plain yogurt

2 Small garlic cloves

1/4 Teaspoon salt

3 Tablespoons shredded fresh mint leaves -- or to taste

For burgers: 2 Pounds ground lamb

1/2 Cup crumbled feta cheese

1/2 cup finely chopped pitted Kalamata olives -- 12 to 15

6 small pita loaves

2 small vine-ripened tomatoes -- sliced

2 small green bell peppers -- cut in rings

1 red onion -- sliced thin

Make yogurt sauce: Mince and mash the garlic with the salt. Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer to a small bowl and combine with the garlic and mint.

Prepare grill and oil rack. Set grill 5-6 inches from coals. In a bowl gently combine the lamb,feta and olives. Form into 6 patties about 1" thick. Season to taste with salt and pepper. Grill for about 7 minutes per side for medium-rare. Split pitas form a pocket.Transfer burgers to pita pockets and top with tomatoes, bell peppers and onion. Serve burgers with yogurt sauce.