Lamb On A Skewer
|Lean boneless lamb leg||2 Pound|
|Low salt chicken broth||1⁄3 Cup (5.33 tbs)|
|Fresh lemon juice||1⁄3 Cup (5.33 tbs)|
|White wine||1⁄3 Cup (5.33 tbs)|
|Chopped fresh thyme/1 teaspoon dried thyme||1 Tablespoon|
|Chopped fresh rosemary/1 teaspoon dried rosemary||1 Tablespoon|
|Minced fresh oregano/1 teaspoon dried oregano||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Garlic||5 Clove (25 gm), minced|
|Vegetable cooking spray||1|
|Pita bread rounds||3 , cut in half (6 Inch In Diameter)|
|Thinly sliced lettuce||1 1⁄2 Cup (24 tbs)|
|Seeded diced plum tomatoes||1 1⁄2 Cup (24 tbs)|
|Chopped onion||6 Tablespoon (1/4 Cup Plus 2 Tablespoon)|
|Yogurt mint sauce||2 Tablespoon|
Trim fat from lamb; cut lamb into 36 (1-inch) cubes.
Combine lamb and next 10 ingredients in a large heavy-duty, zip-top plastic bag; seal bag, and marinate in refrigerator at least 8 hours.
Remove lamb from bag, reserving marinade.
Bring marinade to a boil in a small saucepan.
Thread 6 lamb cubes onto each of 6 (10-inch) skewers.
Place skewers on rack of a broiler pan coated with cooking spray, and broil 10 minutes, turning occasionally, and basting with reserved marinade.
Fill each pita half with 6 lamb cubes, 1/4 cup lettuce, 1/4 cup tomato, 1 tablespoon onion, and 2 tablespoons Yogurt-Mint Sauce.