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Categories:
olive oil lamb kosher salt rosemary freshly ground black pepper ground cumin red pepper milk cucumber garlic mint leaves olive oil kosher salt wooden skewers red bell pepper kosher salt red onion rounds pita bread tomato lemon wedges
Viewed: 45 - Published at: 3 years agoIngredients
- 1/4 cup olive oil
- 1 pound boneless lamb leg, cut in
- 2 inch dice
- 2 teaspoons kosher salt
- 2 teaspoons chopped fresh rosemary leaves
- 1 teaspoon Neelys Barbecue Seasoning (page 22)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red-pepper flakes
- 1 1/2 cups plain whole-milk yogurt
- 1 medium cucumber, peeled, seeded, and finely chopped
- 1/2 teaspoon minced garlic
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons olive oil
- Kosher salt
- 4 wooden skewers, soaked in water
- 1 large red bell pepper, cut in 2-inch dice
- Kosher salt
- 1 medium red onion, cut into large (2-inch) dice
- 4 large (8-inch) rounds pita bread
- 1 ripe tomato, diced
- Lemon wedges, for serving
Method
- Combine the olive oil, lamb, salt, rosemary, Neelys Barbecue Seasoning, black pepper, cumin, and red-pepper flakes in a medium bowl.
- Use your fingers to toss the meat with the seasonings until it is evenly coated.
- Refrigerate the meat for at least 15 minutes, or preferably overnight.
- While the meat is marinating, make the yogurt sauce.
- Stir together the yogurt, cucumber, garlic, mint, olive oil, and a pinch of salt in a medium bowl.
- Cover with plastic wrap, and refrigerate until needed.
- When youre ready to cook the lamb, heat the grill to medium high or turn on the broiler.
- Place the lamb, bell pepper, and onion on the four soaked skewers, and sprinkle lightly with salt.
- Grill over hot coals, or cook under the broiler, turning as necessary to cook evenly, about 5 minutes for medium-rare.
- When the lamb is cooked, throw the pita rounds on the grill to warm and soften.
- To serve, place one skewer in each piece of bread, fold the pita like a baseball glove, and remove the skewer from the meat.
- Top each sandwich with yogurt sauce and diced tomato, and serve with wedges of lemon.
