greek turkey pitas

Ingredients
2 tablespoons olive oil
1-1/2 pounds ground turkey
1 medium onion, chopped
1 large clove garlic, minced
1 medium bell pepper (red or green), chopped
1-1/2 teaspoons dried oregano leaves, crushed
1 teaspoon dried thyme leaves, crushed
1/2 teaspoon black pepper
4 tablespoons red wine vinegar
1/2 cup cucumber, cubed into small pieces
1/2 cup sour cream
1/2 fresh tomato, thinly sliced into 6 slices
3 scallions, split in half
6 white pitas, 6" size
Preparation
In skillet, heat oil and brown ground turkey; separate larger pieces with fork.
Add onion, garlic, bell pepper, oregano, thyme and black pepper; cook until onion is soft.
Add vinegar. The turkey mixture can be refrigerated at this point until ready to serve pitas.
In a separate bowl, gently mix the cucumber into the sour cream; let stand while the pitas are prepared.
In a skillet lightly coated with olive oil, brown the pitas on both sides; stack pitas on a plate and cover to keep warm. Cut pitas in half.
Stuff each half with the meat mixture, and top with the sour cream mixture; serve with a scallion half and a tomato slice as a garnish.

this is another way to make the yogurt sauce from Rachael Ray:
mix 1 cup greek (or just plain) yogurt, grated one clove of garlic, 1/4 cucumber peeled and grated, juice of 1 lemon and 1/2 teaspoon cumin