This Greek specialty features grilled lamb flavored with a yogurt-cucumber sauce served in a pita. These savory sandwiches make perfect picnic food.
10 to 14 minutes
1 pound lamb center leg steak, cut ¾-inch thick
1 tablespoon fresh lemon juice
1 tablespoon Cavendar's Greek Seasoning*
1/2 cup plain yogurt
1/2 each cucumber, seeded and chopped
1/2 teaspoon lemon juice
1/2 teaspoon dried dill
1/4 teaspoon dried or ½ teaspoon fresh mint, optional
2 cups shredded red leaf lettuce, optional
1 each medium tomato, chopped
1/2 cup chopped red onion
1/2 cup crumbled Feta cheese
4 each pita breads, 6 inches in diameter
Heat grill or set oven to Broil. Trim steak to remove all fat. Sprinkle both sides of steak with lemon juice followed by Greek seasoning and let stand 5 minutes.
Combine yogurt sauce ingredients in a bowl and set aside. Chop lettuce, tomato and onion.
Grill steak over Medium coals for 10 to 14 minutes or Broil 3 to 4 inches from heat, turning once after 5 to 7 minutes. Warm pita bread on perimeter of grill during last 5 minutes of grilling or microwave just before serving to soften.
Slice steak into thin strips. Cut pitas in half and split open. Place steak strips on a platter and pass with bread, toppings and sauce, or fill each pita with steak and top with yogurt mixture, lettuce, tomato, onion and Feta cheese. Serve.
*Homemade Greek Rub: Combine 2 cloves crushed garlic, 2 teaspoons dried oregano leaves, 1 teaspoon black pepper, 1/2 teaspoon ground cumin and 1/2 teaspoon salt.
No Nutritional Information Available