Grilled Lamb & Asparagus Pitas With Tzatziki Sauce
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
Tzatziki Sauce
- 1⁄2 cucumber, peeled and chopped
- 1 cup yogurt, plain
- 1 teaspoon lemon juice
- 1 small garlic clove, minced
- 1⁄4 teaspoon salt and pepper, each
- 1⁄4 cup mint, chopped fresh
-
Pitas
- 1 1⁄2 lbs boneless lamb, cut into 1 inch cubes
- 2 -3 tablespoons olive oil
- salt and pepper
- 2 bunches asparagus, bottom ends trimmed (about 30-35 spears)
- 1⁄4 cup mint leaf, whole (optional but recommend using)
- 2 tomatoes, cubed
- 1⁄2 cup kalamata olive, pitted
- 4 pita pockets, cut in half
directions
- For the Tzatziki Sauce: Puree all ingredients in a blender until almost smooth, about 1 minute. Chill until ready to assemble.
- Pitas: Toss lamb cubes and asparagus with olive oil, salt and pepper in a bowl. Grill over a preheated grill (a grill tray works best for the BBQ pit or grill) until asparagus is tender-crisp and lamb cubes are cooked to a medium rare.
- Cut asparagus into 2” pieces. Set aside.
- Lightly grill both sides of the pita breads until heated through yet still soft. Wrap pitas in foil for a few minutes to steam.
- Divide sandwich ingredients evenly among the 8 pita-halves. Drizzle with the Tzatziki sauce and serve immediately.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!