Tahini Sauce: Combine all ingredients together in a blender and puree. Taste and season with salt and pepper.
Lamb Preparation: Dice the tomato and cucumber and set aside. Slice the lamb and marinate in one-tablespoon olive oil, cumin, lemon juice, minced garlic, minced onion and dried oregano.
Heat the Evo to medium and lightly oil with the one tablespoon of olive oil.
Sear the lamb slices on the hot surface and season with salt and pepper.
Warm up the pita breads on the cook surface for a minute.
Remove the warm pitas and then fill them with the greens, cucumber, tomato and lamb strips.
