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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound lean boneless lamb |
1/3 cup red wine vinegar |
1 tablespoon low-sodium worcestershire sauce |
1 teaspoon ground turmeric |
1 teaspoon pepper |
1/2 teaspoon ground ginger |
2 teaspoons minced garlic |
1 1/2 teaspoons olive oil |
1 green pepper, cut into 3/4-inch pieces |
1 medium onion, cut into 6 wedges |
1 (8-ounce) carton plain nonfat yogurt |
1/2 cup diced cucumber |
2 teaspoons chopped fresh mint |
1 teaspoon minced garlic |
1/2 teaspoon prepared horseradish |
vegetable cooking spray |
4 (7-inch) whole wheat pita bread rounds |
2 cups shredded romaine lettuce |
1 large tomato, seeded and chopped |
Directions:
1. Trim fat from lamb; cut lamb into 3/4-inch pieces. Combine vinegar and next 6 ingredients in a heavy-duty, zip-top plastic bag. Add meat, green pepper, and onion; seal bag, and shake until meat and vegetables are coated. Marinate in refrigerator 8 hours, turning bag occasionally. Combine yogurt and next 4 ingredients. Cover and chill.
2. Remove meat and vegetables from marinade, reserving marinade. Place marinade in a saucepan; bring to a boil. Remove from heat; set aside. Thread meat, pepper, and onion onto 4 (15-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, covered, 10 minutes or until meat is done, turning and basting often with marinade.
3. Cut 1/4 inch off top of each pita round, reserving tops for another use. Fill pitas evenly with lettuce and tomato. Spoon meat and vegetables into pitas. Top with yogurt mixture.
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