1 cup black olives, whole and pitted

cup plain, low fat yogurt

¼ cup chopped green onions

3 tablespoons tahini

¾ teaspoon kosher salt

¼ cup lemon juice

1 tablespoon olive oil

1 tablespoon minced garlic

2 teaspoons hot paprika

2 teaspoons dried oregano

1¼ pounds lean lamb (or chicken), cut in to 1½-inch pieces

1 green pepper, cut into 1½-inch pieces (about 10 ounces)

1 red onion, cut into 1½-inch pieces (about 6 ounces)

4 whole wheat, 6½-inch pita bread

Set aside 24 olives. Coarsely chop remaining olives and place into a medium sized mixing bowl.

Add yogurt, green onions, tahini and ¼-teaspoon salt. Cover, refrigerate and set aside.

In a separate bowl, mix together lemon juice, olive oil, garlic, paprika, oregano and remaining salt.

Place lamb, peppers, onions and reserved olives in bowl and toss evenly. Cover and refrigerate to marinate for about 30 minutes.

Soak eight 12-inch skewers in warm water for 15 minutes. Thread each skewer with a piece of lamb, green pepper, red onion and an olive. Repeat pattern twice for each skewer.

Grill over medium heat for 6 to 8 minutes, or until cooked through, turning as needed. Heat pita rounds over grill for 30 seconds on each side.

Slice pitas in half and slather insides with olive and tahini mixture.

Slide cooked meat and vegetables from one skewer into each pita half.

Makes 4 servings.