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Categories:
lamb red wine vinegar Worcestershire sauce ground turmeric pepper ground ginger garlic olive oil green pepper onion nonfat yogurt cucumber fresh mint garlic horseradish vegetable cooking spray whole wheat pita bread shredded romaine lettuce tomato
Viewed: 50 - Published at: 9 years agoIngredients
- 1 pound lean boneless lamb
- 1/3 cup red wine vinegar
- 1 tablespoon low-sodium Worcestershire sauce
- 1 teaspoon ground turmeric
- 1 teaspoon pepper
- 1/2 teaspoon ground ginger
- 2 teaspoons minced garlic
- 1 1/2 teaspoons olive oil
- 1 green pepper, cut into 3/4-inch pieces
- 1 medium onion, cut into 6 wedges
- 1 (8-ounce) carton plain nonfat yogurt
- 1/2 cup diced cucumber
- 2 teaspoons chopped fresh mint
- 1 teaspoon minced garlic
- 1/2 teaspoon prepared horseradish
- Vegetable cooking spray
- 4 (7-inch) whole wheat pita bread rounds
- 2 cups shredded romaine lettuce
- 1 large tomato, seeded and chopped
Method
- 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.
