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Ingredients
- 1 1/2 x - 2 lbs (675-900 g) boneless lamb leg or possibly shoulder, cut into 3/4-inch (2 cm) cubes
- 1 c. (250 ml) extra virgin olive oil
- 1/2 c. (125 ml) plain yogurt
- 2 Tbsp. (30 ml) grated onion
- 1 Tbsp. (15 ml) lemon juice
- 1 Tbsp. (15 ml) dry thyme Salt and freshly grnd pepper to taste
- 4 x - 6 pita breads, warmed
Directions
- Combine the cubed lamb with the extra virgin olive oil, half the yogurt, grated onion, lemon juice, thyme, salt, and pepper and marinate at room temperature for 3 to 4 hrs. Thread the lamb on skewers and cook over warm coals or possibly under the broiler for 3 to 4 min - don't overcook. Season the remaining yogurt with salt and pepper. Serve the kebabs on the warmed pita with a little of the seasoned yogurt spooned over them.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 4 servings | |
| Calories 527 | |
| Calories from Fat 514 | 98% |
| Total Fat 58.12g | 73% |
| Saturated Fat 8.56g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 16mg | 1% |
| Potassium 62mg | 2% |
| Total Carbs 2.27g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.79g | 1% |
| Protein 1.19g | 2% |
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