Grilled Lamb Sandwiches

Oxmoor House
4 servings.


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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


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.

Created date

August 2009

Nutritional Information

Calories 388
Caloriesfromfat 23 %
Fat 10.1 g
Satfat 2.8 g
Monofat 4.2 g
Polyfat 0.9 g
Protein 31.9 g
Carbohydrate 39.8 g
Fiber 0.0 g
Cholesterol 77 mg
Iron 0.0 mg
Sodium 374 mg
Calcium 0.0 mg