1. Prehead over to 350-degrees. Combine the yougurt, mayonnaise and 1/4 tsp ginger; season with salt and pepper. Set aisde.
2. In a medium bowl combine the lamb, bread 1 1/2 tsp cumin and the remaining 1/2 tsp ginger; season with salt and pepper. Form into 4-inch patties. In a large skillet, heat the olice oil over medium heat. Cook the patties until just firm, about 6 minutes on each side. Transfer to a plate.
3. In the same skillet, add the poblanos, onion, garlic and remaining 1 tsp cumin; season with salt and pepper. Cook over medium-low heat until crisp-tender, about 5 minutes. Wrap the pita in foil and keep warm in the oven.
4. Chop up the lamb patties and add to the pan, increasing the heat to medium-high. Cook the vegetables until golden, about 3 minutes. Stir in the parsley.
5. Top a warmed pita with the reserved yogurt sauce and lamb mixture and fold over.