Grilled herb-marinated lamb topped with yogurt sauce, tomatoes and cucumber in a pita. Courtesy of Kristen Eppich.
Directions for: Lamb Kabobs in Pita
Ingredients
2 lb(s) (1 kg) boneless lamb leg or shoulder
2 Tbsp (30 mL) olive oil
1 Tbsp (15 mL) garlic, chopped
1 Tbsp (15 mL) mint, chopped
1 Tbsp (15 mL) oregano, chopped
1 tsp (5 mL) lemon zest, grated
tsp (2 mL) salt
freshly ground pepper
cup (125 mL) Greek-style yogurt
cup (125 mL) cucumber, grated
4 pita bread, warmed
1 cup (250 mL) tomatoes, chopped
cup (125 mL) cucumber, thinly sliced
4 wooden skewers
Directions
1. Trim fat from lamb and discard. Cut lamb into 2-inch pieces. Combine with oil, garlic, mint, oregano and lemon zest in a medium bowl. Season with salt and pepper. Cover and let marinate for 1 hour, or overnight.
2. Stir yogurt with grated cucumber. Season with salt and pepper to taste. Refrigerate.
3. Soak wooden skewers in water for 30 minutes.
4. Preheat BBQ or grill pan to medium high. Thread lamb onto skewers. Cook until lamb is golden brown, and slightly pink in the centre, about 5 minutes per side.
5. Remove from grill and slide lamb off skewer into a warm pita. Top with yogurt sauce, tomatoes and cucumber.
See more: Summer, BBQ, Grill, Lamb, Main, Dinner, Lunch, Herbs, Vegetables, Greek
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