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Grilled Lamb Sandwiches

Yield 4 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

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