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Grilled Lamb Sandwiches

Ingredients
  Lean boneless lamb 1 Pound
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Low sodium worcestershire sauce 1 Tablespoon
  Ground turmeric 1 Teaspoon
  Pepper 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
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Lamb

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