Preparation:
Place the lamb cubes in a large nonreactive mixing
bowl. Combine all the marinade ingredients in the bowl
of a food processor fitted with the metal blade, and
process to a puree. Pour the marinade over the lamb.
Using your hands, toss the meat to coat well with the
marinade. Cover and let marinate for at least 4 hours
at room temp or refrigerate overnight. Prepare the
mayonnaise and/or tzatziki, cover and refrigerate.
Toss the onion with the vinegar, cover, and
refrigerate. Wrap the pitas in foil and keep warm Š in
a preheated 350~ oven while you cook the lamb. Bring
the lamb to room temp. Thread the lamb cubes onto the
skewers. Prepare a medium-hot fire in a grill. Place
the lamb brochettes on the grill and cook, turning
them frequently, until the lamb is medium rare, about
7 minutes. Transfer the brochettes to a warm platter,
and remove the lamb from the skewers. These can also
be broiled. Set out the pita breads, lamb, the
mayonnaise and/or tzatziki, onion, lettuce, and
tomatoes at the table for guests to help themselves.
Spread some mayonnaise or tzatziki over a pita.
Distribute a few cubes of lamb on the bread and top
with onion, lettuce, and tomatoes. Sprinkle with a few
drops of Tabasco sauce, if desired, roll up the pita,
and eat the sandwich out of hand. If you use
store-bought instead of homemade pocketless pita
breads, reheat them before serving. To reheat, wrap
them in foil in stacks of 2. Place the foil-wrapped
pita breads in a preheated 400~ oven until they are
soft, about 15 minutes. |
