> 4 beef kabobs with vegetables
> 2 tbsp plus 2 tsp olive oil, divided
> 1 English cucumber
> 1 cup plain nonfat Greek yogurt
> 1 tbsp lemon juice
> 1 tbsp chopped dill
> 1 tbsp chopped mint
> 4 flatbread pitas
> Chopped romaine lettuce
> Sliced tomatoes
> Sliced red onion
Set a grill or grill pan to medium-high. Brush the kabobs with 2 tbsp oil. Season with salt and pepper. Grill kabobs 8–10 min., turning occasionally, until done to desired temperature. Let rest 5 min.
Meanwhile, using a box grater, finely grate half of the cucumber. Add grated cucumber to a kitchen towel or paper towel and gently squeeze out excess water. Add grated cucumber to a small bowl. To bowl, add the yogurt, lemon juice, dill, mint, and remaining 2 tsp oil. Season with salt. Stir until smooth. Refrigerate tzatziki until ready to serve.
Cut remaining half of cucumber into slices. Remove beef and vegetables from skewers, cutting beef into smaller pieces, if desired. Divide beef and vegetables among the pitas. Top with tzatziki, sliced cucumber, lettuce, tomatoes, and red onion.