Lamb on a Skewer

Yield:

6 servings (serving size: 1 stuffed pita half)

Recipe from

Nutritional Information

Calories 322
Caloriesfromfat 31 %
Fat 11.2 g
Satfat 3.3 g
Monofat 5.3 g
Polyfat 1 g
Protein 32.7 g
Carbohydrate 19.5 g
Fiber 1.6 g
Cholesterol 89 mg
Iron 4.2 mg
Sodium 352 mg
Calcium 84 mg

Ingredients

2 pounds lean boneless leg of lamb
1/3 cup low-salt chicken broth
1/3 cup fresh lemon juice
1/3 cup white wine
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
1 tablespoon minced fresh or 1 teaspoon dried oregano
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
5 garlic cloves, minced
Vegetable cooking spray
3 (6-inch) pita bread rounds, cut in half
1 1/2 cups thinly sliced lettuce
1 1/2 cups chopped seeded plum tomato
6 tablespoons chopped onion

Preparation

Trim fat from lamb; cut lamb into 36 (1-inch) cubes. Combine lamb and next 10 ingredients (lamb through garlic) in a large heavy-duty zip-top plastic bag; seal bag, and marinate in refrigerator at least 8 hours.

Remove lamb from bag, reserving marinade. Thread 6 lamb cubes onto each of 6 (10-inch) skewers. Place skewers on a broiler pan coated with cooking spray, and broil 10 minutes, turning occasionally and basting with reserved marinade.

Fill each pita half with 6 lamb cubes, 1/4 cup lettuce, 1/4 cup tomato, 1 tablespoon onion, and 2 tablespoons Yogurt-Mint Sauce.

Note:

Abby Duchin Dinces,

April 1996