Australian Lamb Kabobs Wrapped in Pita
Simple is best in this delicious lamb kabob recipe. Cubes of tender lamb are seasoned with garlic and thyme then threaded onto skewers and grilled. Creamy yogurt sauce, fresh vegetables and pita bread make up the rest of this healthy, flavorful dish.
| Serving Size | 4 |
|---|---|
| Cook Time | 12 mins. |
Ingredients
- 1½ pounds lamb cubes, about 1” each
- 1 tablespoon and 1 teaspoon fresh thyme
- 2 cloves minced garlic, divided
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 cup plain whole-milk yogurt
- 1 tablespoon fresh lemon juice
- 4-6 large pitas
- Chopped lettuce and tabbouleh or diced tomato
Preparation
- Place the lamb in a large bowl. Combine 1 tablespoon of the thyme, half the garlic, salt and pepper, then add to the lamb and toss well. Cover and leave for 20 minutes to allow the flavors to infuse.
- Thread onto metal or presoaked wooden skewers.
- Place the yogurt in a small bowl and add the remaining thyme, garlic and lemon juice. Mix well. Season to taste with salt and pepper.
- Grill the kabobs over medium to high heat until cooked as desired, about 4 to 5 minutes each side for medium-rare.
- Toast the pitas lightly on the grill until just warmed, and top with the lettuce and tabbouleh or tomato.
- Remove the lamb from the skewers and place on salad. Drizzle with the yogurt sauce and wrap firmly into a roll.
Australian Lamb Kabobs Wrapped in Pita
Simple is best in this delicious lamb kabob recipe. Cubes of tender lamb are seasoned with garlic and thyme then threaded onto skewers and grilled. Creamy yogurt sauce, fresh vegetables and pita bread make up the rest of this healthy, flavorful dish.
4
Cook: 12 mins.
Preparation
- Place the lamb in a large bowl. Combine 1 tablespoon of the thyme, half the garlic, salt and pepper, then add to the lamb and toss well. Cover and leave for 20 minutes to allow the flavors to infuse.
- Thread onto metal or presoaked wooden skewers.
- Place the yogurt in a small bowl and add the remaining thyme, garlic and lemon juice. Mix well. Season to taste with salt and pepper.
- Grill the kabobs over medium to high heat until cooked as desired, about 4 to 5 minutes each side for medium-rare.
- Toast the pitas lightly on the grill until just warmed, and top with the lettuce and tabbouleh or tomato.
- Remove the lamb from the skewers and place on salad. Drizzle with the yogurt sauce and wrap firmly into a roll.
Ingredients
- 1½ pounds lamb cubes, about 1” each
- 1 tablespoon and 1 teaspoon fresh thyme
- 2 cloves minced garlic, divided
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 cup plain whole-milk yogurt
- 1 tablespoon fresh lemon juice
- 4-6 large pitas
- Chopped lettuce and tabbouleh or diced tomato
