• Preheat oven to 350.
• Place a wire rack over a baking sheet; grease with cooking spray and set aside.
• In a large bowl, combine ground turkey, panko crumbs, egg, paprika, cayenne pepper, salt, fresh ground pepper, garlic and oregano.
• Using a wooden spoon, mix until well combined and thoroughly incorporated.
• Shape mixture into 2-inch balls and place on previously prepared baking sheet. You may have to do this in batches, depending on the size of your baking sheet.
• Bake for 16 to 18 minutes, or until cooked through.

In the meantime prepare the Yogurt Sauce.

• Place cucumbers and minced garlic in a bowl.
• Sprinkle with salt and 1 tablespoon extra virgin olive oil; mix it all together.
• Stir in the yogurt until thoroughly incorporated.
• Chill until ready to use.

Prepare the salad

• Place chopped tomatoes, cucumbers, and onions in a mixing bowl.
• Add salt, oil, and vinegar to the mixture; toss and mix until well blended. Taste for seasonings and adjust accordingly.

Assemble

• Warm up the pita pockets.
• Open the pita pockets and spread about 1 to 2 tablespoons of the yogurt sauce on the inside of each pita.
• Place 3 to 4 meatballs in each pita pocket.
• Top with prepared salad and sprinkle with crumbled feta cheese.
• Serve.