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Grill-roasted Vegetable Pita Sandwiches with Grilled Lamb Recipe

Grill-roasted Vegetable Pita Sandwiches with Grilled Lamb Recipe

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Grill-roasted Vegetable Pita Sandwiches with Grilled Lamb

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Ingredients

Count

Nutrition

5977

Calories

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Ingredients:

Serving

9 tbsp extra-virgin olive oil, divided
1/4 cup soy sauce
2 tbsp worcestershire
1/2 cup red wine
3 tsp coarse kosher salt, divided
1 1/2 tsp freshly ground black pepper, divided
2 lb lamb, cut into 1 1/2-in. chunks
2 red bell peppers, stemmed, seeded, and sliced into 3/4-in.-wide wedges
2 peeled red onions, sliced into 1-in.-wide wedges
1 large eggplant , quartered lengthwise and cut into 1-in.-thick slices
2 small zucchini , sliced crosswise into 1/4-in.-thick slices
3 roma tomatoes, seeded and quartered lengthwise
3 cloves garlic, chopped
3 tbsp balsamic vinegar
1/4 cup coarsely chopped walnuts
1/2 cup crumbled feta cheese
8 to 10 mini pitas, halved

Directions:

In a large bowl, whisk together 2 tbsp. olive oil, soy sauce, Worcestershire, red wine, 1 tsp. salt, and 1/2 tsp. pepper. Stir in lamb and refrigerate 3 hours or overnight.
Prepare a gas or charcoal grill for indirect heat. If using a gas grill: Turn all burners to high and close lid. When temperature inside grill reaches 400°, lift lid and turn off one of the burners. The area over the turned-off burner is the indirect heat area. If using a charcoal grill: Light 50 to 60 briquets and let burn until covered with ash, 20 to 30 minutes. Mound to one side. The area over the section cleared of coals is the indirect heat area.
In a large bowl, toss peppers, onions, eggplant, zucchini, and tomatoes with remaining olive oil, remaining salt and pepper, and garlic. Transfer vegetables to a rimmed baking sheet (not nonstick).
Put baking sheet on indirect heat area and cook until vegetables are beginning to get very tender, 30 to 60 minutes, tossing vegetables every 15 minutes. Drizzle vegetables with balsamic vinegar, toss to coat, and cook 15 minutes more. Remove baking sheet from grill and let vegetables cool.
Prepare grill for lamb: If using gas, turn all burners to medium-high. If using charcoal, add about 5 briquets (if the coals look significantly burned down) to bring the heat back to medium-high.
Toast walnuts in a medium frying pan over low heat on the stovetop, tossing frequently, until light golden and fragrant, about 10 minutes. Transfer to a medium bowl and toss with feta and cooled vegetables.
Skewer lamb onto 4 metal skewers (10 to 12 in.) and grill 5 minutes per side for medium (if using charcoal, grill over direct heat). With a fork, push lamb off skewers and into a bowl.
Spoon vegetable mixture into halved pita and top with lamb if you like.
Note: Nutritional analysis is per mini sandwich.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5977.06 Kcal (25025 kJ)
Calories from fat	3428.92 Kcal
		% Daily Value*
Total Fat	380.99g	586%
Cholesterol	728.86mg	243%
Sodium	11904.3mg	496%
Potassium	5682.55mg	121%
Total Carbs	369.78g	123%
Sugars	63.03g	252%
Dietary Fiber	36.73g	147%
Protein	233.49g	467%
Vitamin C	302.7mg	505%
Vitamin A	5.9mg	197%
Iron	139.2mg	774%
Calcium	1178.3mg	118%

Amount Per 100 g
Calories	192.37 Kcal (805 kJ)
Calories from fat	110.36 Kcal
		% Daily Value*
Total Fat	12.26g	586%
Cholesterol	23.46mg	243%
Sodium	383.13mg	496%
Potassium	182.89mg	121%
Total Carbs	11.9g	123%
Sugars	2.03g	252%
Dietary Fiber	1.18g	147%
Protein	7.51g	467%
Vitamin C	9.7mg	505%
Vitamin A	0.2mg	197%
Iron	4.5mg	774%
Calcium	37.9mg	118%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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