| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Sainsbury6 |
4 |
servings |
INGREDIENTS
| 5 |
tb |
Olive oil |
| 1/2 |
|
A lemon; juice of |
| 1 |
|
Clove garlic; crushed (1 to 2) |
| 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
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.
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