2 lb Boneless lamb; in 1 1/2"
- cubes (pref from the
- leg)
Red Pepper Mayonnaise
+=OR=+
Tzatziki
1 md Onion; thin sliced
1 tb Red wine vinegar
8 (8") Homemade Pita Breads
2 c Romaine lettuce; shredded
2 md Tomatoes; halved, thin
- sliced
Tabasco OR other hot sauce
MMMMM--------------------------MARINADE-------------------------------
2/3 c Onions; chopped
2/3 c Green onions; chopped
2/3 c Olive oil
1/3 c Fresh lemon juice
2 tb Garlic; minced
2 tb Dried oregano leaves
1 tb (ea) Black pepper & salt
TO MARINATE THE LAMB: In a large nonreactive mixing
bowl, place the lamb cubes.
In the bowl of a food processor fitted with the metal
blade, combine all of the marinade ingredients and
process them into a puree. Pour the marinade over the
lamb. Using your hands, toss the meat to coat well.
Cover the bowl and allow the meat to marinate for at
least 4 hours at room\ temp, or refrigerate overnight.
Prepare the Red Pepper Mayonnaise and/or Tzatziki.
Cover and refrigerate.
In a bowl, toss the onion with vinegar. Cover and
refrigerate.
Prepare the Homemade Pita Breads. Wrap in foil and
keep warm in a 250ºF/120ºC. oven while you cook lamb.
Bring the lamb back to room temperature if it has been
refrigerated. Thread the cubes unto 8 metal or presoaked
10" long bamboo skewers.
TO COOK THE LAMB: In a grill, prepare a medium hot fire.
Place the lamb brochettes on the grill and cook turning
them frequently, until the lamb is medium rare, about 7
minutes. To a warm platter, transfer the brochettes and
remove the lambs from the skewers.
If you do not have a grill, the brochettes can be
broiled in the oven.
TO SERVE: Set out the pita breads, lamb cubes, mayonnaise
and/or tzatziki, onions, lettuce, and tomatoes at the
table for guests to help themselves.
To eat, spread some of the mayonnaise and/or tzatziki
over a pita. Distribute a few of the lamb cubes on the
bread and top with onions, lettuce, and tomatoes.
Sprinkle on a few drops of the hot sauce, if desired.
Roll up the pita and eat out of hand.
Makes 8 servings.
Recipe: "Cooking Under Waps - The Art of Wrapping Hors
D'Oeurves, Main Courses, and Desserts" by Nicole Routhier.
Published by William Morrow and Company, 1993
Uncle Dirty Dave's Archives
MMMMM
... Chips are just edible spoons
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
