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Lamb on a Skewer

Yield 6 servings (serving size: 1 stuffed pita half)

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
  • Yogurt-Mint Sauce

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.