Greek Lamb Kebabs

Serves 6

2 pounds lamb shoulder (cut into 1½-2-inch cubes) 

1 large red onion (cut into 1-inch pieces) 

6 pita breads

 

Greek Marinade:

¾ cup olive oil (plus extra for drizzling)

¾ cup white wine vinegar

1 tablespoon lemon juice

1 clove garlic (minced)

1 teaspoon dried oregano

2 tablespoons finely chopped fresh dill

2 tablespoons finely chopped fresh rosemary

3 kalamata olives (minced) 

1 tablespoon finely chopped capers

Salt and pepper (to taste)

 

Greek Yogurt Sauce:

1½ cups plain yogurt

Juice of ½ lemon

1 teaspoon white wine vinegar

1 clove garlic (minced)

½ teaspoon ground cumin

1 green onion (finely chopped)

1 tablespoon finely chopped fresh cilantro

1 tablespoon finely chopped fresh mint

Salt and pepper (to taste)

 

1. To prepare marinade, whisk together all ingredients in a bowl. Season with salt and pepper to taste. Add lamb. Cover and refrigerate for approximately 2-3 hours
2. To prepare sauce, whisk together all ingredients in a bowl. Season with salt and pepper to taste.
3. In a separate bowl, place onion and drizzle with oil. Season with salt and pepper to taste. Mix well to coat.
4. Preheat grill.
5. Thread marinated lamb onto skewers, alternating with onion. (Note: To enhance flavor and create a fun and authentic look, use rosemary branches for skewers. Soak branches in cold water for 1 hour prior to use).
6. Arrange kebabs on hot, oiled grill grate. Use tongs to turn. Cook until meat is done on all sides and onion pieces are tender.
7. Place grilled meat and onion in each pita. Drizzle with sauce. Serve immediately.