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Lamb On A Skewer

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  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
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  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.

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Lamb On A Skewer Recipe