Mini Open Faced Gyros - cooking recipe

Ingredients

1 pocket (pita) bread
1 Tbsp. olive oil
3 to 4 oz. lamb loin, cut in 24 strips
1/8 tsp. garlic powder
1/4 c. plain yogurt
1/2 tsp. lemon juice
12 cucumber slices
4 to 6 small cherry tomatoes, cut into 24 slices
juice of 1 to 2 pepperoncini chile peppers (if desired)
fresh rosemary sprigs (if desired)

Preparation

Heat oven to 400\u00b0.
Cut pocket bread in 12 wedges; split each in half, forming 24 triangles.
Place on ungreased cookie sheet. Bake at 400\u00b0 for 4 to 5 minutes.