Lamb Souvlaki with Creamy Yogurt Sauce

Name: Lamb Souvlaki with Creamy Yogurt Sauce
Yield: makes 4 sandwiches
Ingredients: 1/4 cup olive oil; 1 pound boneless lamb leg, cut in; 2 inch dice; 2 teaspoons kosher salt; 2 teaspoons chopped fresh rosemary leaves; 1 teaspoon Neely’s Barbecue Seasoning (page 22); 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground cumin; 1/4 teaspoon crushed red-pepper flakes; 1 1/2 cups plain whole-milk yogurt; 1 medium cucumber, peeled, seeded, and finely chopped; 1/2 teaspoon minced garlic; 2 tablespoons chopped fresh mint leaves; 2 tablespoons olive oil; Kosher salt; 4 wooden skewers, soaked in water; 1 large red bell pepper, cut in 2-inch dice; Kosher salt; 1 medium red onion, cut into large (2-inch) dice; 4 large (8-inch) rounds pita bread; 1 ripe tomato, diced; Lemon wedges, for serving

December 9, 2011

Souvlaki (Greek-style kebabs) is our kind of food. Marinated meat and vegetables are grilled on a skewer. The skewers can be assembled in minutes, and the flavors are light, fresh, and satisfying. You can make souvlaki with any kind of meat, but we love the flavor of marinated lamb best. Grilled peppers and onions prove to be wonderful partners here, especially when they are served in warm pita bread with a generous dollop of mint-flavored yogurt sauce.

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