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 Black pepper
1 ts 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 temperature, 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.
Recipe: "Cooking Under Wraps - The Art of Wrapping Hors D'Oeurves,
Main Courses, and Desserts" by Nicole Routhier.
Published by William Morrow and Company, 1993
