Chargrilled Lamb Pockets W Onions & Minted Yogurt Recipe

Name: Chargrilled Lamb Pockets W Onions & Minted Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds lean, boneless leg of lamb, cut into 3/4-inch cubes; 2 large yellow onions, thinly sliced, separated into rings; 1/2 cup fresh lemon juice; 1/4 cup extra virgin olive oil, preferably Greek or Spanish; 1 teaspoon chopped oregano; 1 teaspoon ground cumin; 1/2 teaspoon black pepper; 1/2 teaspoon ground turmeric; 1/2 teaspoon crushed red pepper flakes; 6 large pita breads; 12 to 24 small leaves lettuce; 3 medium tomatoes, seeded and cut into thin wedges; YOGURT SAUCE:; 2 cups plain whole yogurt; 1 teaspoon sea salt; 1 medium clove garlic, minced; 1 tablespoon finely chopped fresh mint

Servings: persons

2 pounds lean, boneless leg of lamb, cut into 3/4-inch cubes
2 large yellow onions, thinly sliced, separated into rings
1/2 cup fresh lemon juice
1/4 cup extra virgin olive oil, preferably Greek or Spanish
1 teaspoon chopped oregano
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper flakes
6 large pita breads
12 to 24 small leaves lettuce
3 medium tomatoes, seeded and cut into thin wedges
YOGURT SAUCE:
2 cups plain whole yogurt
1 teaspoon sea salt
1 medium clove garlic, minced
1 tablespoon finely chopped fresh mint

1
Place cubed lamb and sliced onion in separate bowls.
2
Combine lemon juice, oregano, cumin, pepper, turmeric, and red pepper flakes, mix well and pour half over the lamb and half over onions. Cover and chill 2 to 4 hours, stirring occasionally.
3
Set the charred wood to light in a large grill. Meanwhile, Place lamb on skewers, leaving a small space between each cube. Reserve marinade.
4
In a small bowl, combine yogurt, salt, garlic, and chopped mint. Cover and set asaide.
5
When coals are hot, place skewers on grill 4 to 6 inches from the heat source. Turn skewers, basting frequently with the marinade, until lamb is well charred on the outside but still pink in the center.
6
While lamb is cooking, stack pita breads on a sheet of foil. Wrap tightly and place near edge of grill, turning often, for 10 minutes or until warm.
7
To serve, drain onions and cut pita breads in half. Place 1 or 2 lettuce leaves in bottom of each pocket, 5 or 6 lamb cubes, a spoonful of marinated onions, tomato wedges and a spoonful of yogurt sauce.

995

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pounds lean, boneless leg of lamb, cut into 3/4-inch cubes, 2 large yellow onions, thinly sliced, separated into rings, 1/2 cup fresh lemon juice, 1/4 cup extra virgin olive oil, preferably Greek or Spanish, and more.

Yes, Chargrilled Lamb Pockets W Onions & Minted Yogurt falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chargrilled Lamb Pockets W Onions & Minted Yogurt

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