Mediterranean-spiced grilled lamb is placed in a pita sandwich with a yogurt sauce, feta, tomato, and lettuce.
Preheat an outdoor grill for high heat and lightly oil the grate.
Mix lamb, shallot, mint, paprika, cumin, salt, coriander, cinnamon, black pepper, and adobo together gently in a bowl. Form lamb mixture into 8 cylinders approximately 1x3 inches in size, using about 3 tablespoons of mixture per cylinder.
Reduce grill heat to medium; transfer lamb to grill and cook until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill.
Mix yogurt, tahini, and lemon juice together in a bowl until sauce is uniform.
Spread 1/4 of the yogurt sauce down the middle of each pita; top with lamb, tomato, feta cheese, and lettuce.
Per Serving: 564 calories; protein 33.2g; carbohydrates 38.2g; fat 31g; cholesterol 112mg; sodium 1012.9mg.