Prep Time
20 min
Cook Time
1h 40 min
Yields
4 servings
Grilled herb-marinated lamb topped with yogurt sauce, tomatoes and cucumber in a pita. Courtesy of Kristen Eppich.
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ingredients
2
lb(s) (1 kg) boneless lamb leg or shoulder
2
Tbsp (30 mL) olive oil
1
Tbsp (15 mL) garlic, chopped
1
Tbsp (15 mL) mint, chopped
1
Tbsp (15 mL) oregano, chopped
1
tsp (5 mL) lemon zest, grated
½
tsp (2 mL) salt
freshly ground pepper
½
cup (125 mL) Greek-style yogurt
½
cup (125 mL) cucumber, grated
4
pita bread, warmed
1
cup (250 mL) tomatoes, chopped
½
cup (125 mL) cucumber, thinly sliced
4
wooden skewers
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directions
Step 1
Trim fat from lamb and discard. Cut lamb into 2-inch pieces. Combine with oil, garlic, mint, oregano and lemon zest in a medium bowl. Season with salt and pepper. Cover and let marinate for 1 hour, or overnight.
Step 2
Stir yogurt with grated cucumber. Season with salt and pepper to taste. Refrigerate.
Step 3
Soak wooden skewers in water for 30 minutes.
Step 4
Preheat BBQ or grill pan to medium high. Thread lamb onto skewers. Cook until lamb is golden brown, and slightly pink in the centre, about 5 minutes per side.
Step 5
Remove from grill and slide lamb off skewer into a warm pita. Top with yogurt sauce, tomatoes and cucumber.