Grilled Lamb Sandwiches
|Lean boneless lamb||1 Pound|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Low sodium worcestershire sauce||1 Tablespoon|
|Ground turmeric||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Minced garlic||2 Teaspoon|
|Olive oil||1 1⁄2 Teaspoon|
|Green pepper||1 , cut into 3/4 inch pieces|
|Onion||1 Medium, cut into 6 wedges|
|Plain non-fat yogurt||8 Ounce (1 Carton)|
|Diced cucumber||1⁄2 Cup (8 tbs)|
|Chopped fresh mint||2 Teaspoon|
|Minced garlic||1 Teaspoon|
|Prepared horseradish||1⁄2 Teaspoon|
|Vegetable cooking spray||1|
|7 inch whole wheat pita bread rounds||4|
|Shredded romaine lettuce||2 Cup (32 tbs)|
|Tomato||1 Large, seeded and chopped|
Trim fat from lamb; cut lamb into 3/4-inch pieces.
Combine vinegar and next 6 ingredients in a heavy-duty, zip-top plastic bag.
Add meat, green pepper, and onion; seal bag, and shake until meat and vegetables are coated.
Marinate in refrigerator 8 hours, turning bag occasionally.
Combine yogurt and next 4 ingredients.
Cover and chill.
Remove meat and vegetables from marinade, reserving marinade.
Place marinade in a saucepan; bring to a boil.
Remove from heat; set aside.
Thread meat, pepper, and onion onto 4 (15-inch) skewers.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place kabobs on rack; grill, covered, 10 minutes or until meat is done, turning and basting often with marinade.
Cut 1/4 inch off top of each pita round, reserving tops for another use.
Fill pitas evenly with lettuce and tomato.
Spoon meat and vegetables into pitas.
Top with yogurt mixture.