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 250+|F/120+|C. 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
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