 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
This hearty meal-in-one is spicy, sweet and savory all at the same time. The combination of grilled lamb, crisp salad and honey pita wedges is wonderful. Melinda Winner, Joffre, Pennsylvania Ingredients:
1 large cucumber |
2 cups (8 ounces) sour cream or plain yogurt |
2 teaspoons lemon juice |
1/2 teaspoon salt |
1/8 teaspoon garlic powder |
1/8 teaspoon dill weed |
1/8 teaspoon pepper |
kabobs: |
2 cups buttermilk |
2 teaspoons ground turmeric |
2 teaspoons curry powder |
1 teaspoon coarsely ground pepper |
1 teaspoon chili powder |
1 teaspoon minced fresh sage |
1/2 teaspoon salt |
2-1/2 pounds lean boneless lamb, cut into 1-inch cubes |
16 cubes fresh pineapple (1-inch) |
16 cherry tomatoes |
salad: |
8 cups torn leaf lettuce |
2 cups torn romaine |
2 cups torn bibb or boston lettuce |
1/2 large sweet onion, sliced |
1/2 medium red onion, finely chopped |
1 medium tomato, chopped |
1/2 cup bean sprouts |
1/2 cup green grapes, quartered |
1/2 cup chopped walnuts |
1/2 cup crumbled feta cheese |
1/4 cup butter, softened |
2 tablespoons honey |
4 pita breads (6 inches), halved and warmed |
Directions:
1. Peel cucumber and remove seeds. Place cucumber in a food processor; cover and process until finely chopped. Remove half of cucumber; set aside. Process remaining cucumber until pureed. Combine pureed cucumber and reserved cucumber; stir in the sour cream, lemon juice and seasonings. Refrigerate for at least 1 hour.
2. In a small bowl, combine the first seven kabob ingredients. Pour 1-1/2 cups marinade into a large resealable plastic bag; add the lamb. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting.
3. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb, pineapple and tomatoes.
4. In a large bowl, combine the lettuces, onions, tomato, sprouts, grapes and walnuts; sprinkle with cheese. Set aside.
5. Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting frequently with reserved marinade.
6. Beat butter and honey until blended; brush over pitas. Serve with kabobs, salad and sauce. Yield: 8 servings.
|
|