Special Diets

Lamb Pita Pockets with Roasted Peppers, Cucumbers, and Feta

• From: American Lamb Board

Ingredients

• 1 lb lamb boneless leg, cut into 1 1/2-inch cubes

• 3 Tbs olive oil

• 4 tsp fresh lemon juice

• 2 cloves garlic, finely chopped

• 1 Tbs fresh mint leaves, chopped

• 1 Tbs fresh oregano leaves. chopped

• 1 small red onion, cut into wedges

• 4 12-inch wooden skewers, soaked in water

• Salt and pepper, to taste

• 1 small cucumber, seeded and thinly sliced

• 1 cup roasted red bell peppers, thinly sliced

• 1/2 cup feta cheese, crumbled

• 4 6-inch pitas or flatbread, warmed

• 1/2 cup prepared. cucumber salad dressing

Transport yourself to the white sands and blue seas of Greece.

Directions

• In a large, sealable plastic bag, combine lamb, olive oil, lemon juice, garlic, mint, and oregano. Refrigerate and marinate 1 hour or overnight.
• Remove meat from marinade and discard marinade. Alternately thread lamb and red onion onto skewers. Season kabobs with salt and pepper.
• Grill over medium-hot coals, 7 minutes per side, or until desired degree of doneness: 145°F for medium-rare, 160°F for medium, and 170°F for well.
• Remove lamb from grill, cover and let stand 5 minutes. Slice lamb into thin strips.
• In bowl, combine cucumber, roasted red peppers, and feta; set aside.
• To serve, split and open each pita bread. Place grilled lamb and onions in pita bread, top with bell pepper and cucumber mixture, and drizzle with dressing.