Lamb On A Skewer Recipe


MethodMain Ingredient


 Lean boneless lamb leg2 Pound
 Low salt chicken broth1⁄3 Cup (5.33 tbs)
 Fresh lemon juice1⁄3 Cup (5.33 tbs)
 White wine1⁄3 Cup (5.33 tbs)
 Chopped fresh thyme/1 teaspoon dried thyme1 Tablespoon
 Chopped fresh rosemary/1 teaspoon dried rosemary1 Tablespoon
 Minced fresh oregano/1 teaspoon dried oregano1 Tablespoon
 Olive oil1 Tablespoon
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Garlic5 Clove (25 gm), minced
 Vegetable cooking spray1
 Pita bread rounds3 , cut in half (6 Inch In Diameter)
 Thinly sliced lettuce1 1⁄2 Cup (24 tbs)
 Seeded diced plum tomatoes1 1⁄2 Cup (24 tbs)
 Chopped onion6 Tablespoon (1/4 Cup Plus 2 Tablespoon)
 Yogurt mint sauce2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2491 Calories from Fat 765

% Daily Value*

Total Fat 85 g130.7%

Saturated Fat 26 g129.8%

Trans Fat 0 g

Cholesterol 779 mg

Sodium 2049.5 mg85.4%

Total Carbohydrates 136 g45.4%

Dietary Fiber 15.2 g60.6%

Sugars 13.6 g

Protein 278 g555.9%

Vitamin A 168% Vitamin C 215.5%

Calcium 32.7% Iron 51.3%

*Based on a 2000 Calorie diet


Trim fat from lamb; cut lamb into 36 (1-inch) cubes.
Combine lamb and next 10 ingredients in a large heavy-duty, zip-top plastic bag; seal bag, and marinate in refrigerator at least 8 hours.
Remove lamb from bag, reserving marinade.
Bring marinade to a boil in a small saucepan.
Thread 6 lamb cubes onto each of 6 (10-inch) skewers.
Place skewers on rack of a broiler pan coated with cooking spray, and broil 10 minutes, turning occasionally, and basting with reserved marinade.
Fill each pita half with 6 lamb cubes, 1/4 cup lettuce, 1/4 cup tomato, 1 tablespoon onion, and 2 tablespoons Yogurt-Mint Sauce.