Yield: 12 servings

4 lb. lamb, ground
1¼ lb. onions, chopped
2 Tbsp. garlic, minced
1 Tbsp. oregano, dry
1 Tbsp. paprika, smoked
2 tsp. fennel seeds, toasted, crushed
1 tsp. black pepper, cracked
to taste, kosher salt
1 gallon, 2 cups plain pita chips
3 cups fresh, ripe tomatoes, diced
1½ cups scallions, sliced
1½ cups feta, crumbled
1½ cups kalamata olives, pitted, sliced
1½ cups Greek-style nonfat yogurt
12 mint sprigs

In a large rondo or deep skillet, cook lamb over medium-high heat until almost completely browned. Stir in onions, garlic, oregano, paprika, fennel and pepper. Continue to cook until onions are almost golden. Adjust seasoning  with salt as needed. Remove from heat; keep warm until ready to serve.

To serve: For each serving, place 1½ cups warmed pita chips on small platter or dinner plate. Top with 1 cup lamb-onion mixture. Sprinkle with ¼ cup tomatoes, 2 Tbsp. scallions, 2 Tbsp. feta and 2 Tbsp. olives. Top with 2 Tbsp. yogurt and garnish with mint. Serve hot.