australian lamb kabobs

wrapped in pita recipe

Recipe Serves 4-6

• 1 ½ pounds Australian leg of lamb, boneless, cut into 1 inch cubes
• 1 tablespoon and 1 teaspoon fresh thyme
• 2 cloves garlic, minced, divided
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup plain whole-milk yogurt
• 1 tablespoon fresh lemon juice
• 4-6 large pitas
• lettuce and tabbouleh, chopped, or diced tomato

1. Place the lamb in a large bowl. Combine 1 tablespoon of the thyme, ½ of the clove minced garlic and the salt and pepper. Add to the lamb and toss well. Cover and leave for 20 minutes or overnight to allow the flavors to infuse. Thread onto metal or presoaked wooden skewers.
2. Place the yogurt in a small bowl and add the remaining thyme, minced garlic and the lemon juice. Mix well. Season to taste with salt and pepper.
3. Broil or barbecue the kabobs over medium to high heat until cooked as desired, about 3-4 minutes each side for medium-rare.
4. 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 and wrap firmly into a roll.

TIP: The lamb can be diced and seasoned the day before and stored, covered, in the refrigerator. Allow to stand at room temperature for 5-10 minutes before cooking. The yogurt mixture can also be made a day ahead and refrigerated in a sealed container.

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