| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Sainsbury6 |
4 |
Servings |
INGREDIENTS
| 5 |
T |
Olive oil |
| 1/2 |
|
A lemon, juice of |
| 1 |
|
Clove garlic, crushed 1 to |
| 1 |
kg |
Boned leg of lamb, cut in |
|
|
large cubes |
|
|
2lb |
| 250 |
g |
Natural yogurt or 225g |
|
|
carton of Greek 8oz |
|
|
yogurt |
| 4 |
|
Pitta breads |
| 500 |
g |
Tomatoes, peeled and sliced |
|
|
1lb |
|
|
A pinch of sugar |
|
|
A little oil, if necessary |
|
|
Salt and cayenne pepper |
INSTRUCTIONS
2
Mix the oil, lemon juice and crushed garlic and marinate the meat in
this for 4-6 hours, covered, in the refrigerator. Turn over
occasionally. Thread the meat onto skewers and grill for 8-10 minutes,
turning the skewers to brown the kebabs on all sides. Allow an extra 5
minutes if cooking on charcoal. Brush with the marinade once or twice.
Meanwhile, beat the yogurt lightly with salt and cayenne pepper. Toast
the pitta breads, slice them into 2.5cm (1 inch) strips and arrange
them on a flat platter. Saut the tomatoes for 5 minutes with a pinch
of sugar and the remains of the marinade. Spoon them over the bread.
Arrange the kebabs on top, season with a little salt and cayenne
pepper and pour the yogurt all over. Sprinkle some cayenne pepper
decoratively over the top and serve. Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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