This hearty meal 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, PA
PREP: 40 MIN. + MARINATING GRILL: 10 MIN. MAKES: 8 SERVINGS
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
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 from lamb. On eight metal or soaked wooden skewers, alternately thread lamb, pineapple and tomatoes.
4. In a 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.