| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Lamb loin; sliced into 1-inch slices |
| 2 |
|
Chicken breast; (about 6 to 7 ounces each) sliced into 1-inch slices |
| 4 |
tb |
Olive oil |
| 6 |
lg |
Pita breads |
| 3/4 |
c |
Yogurt |
| 1/2 |
c |
Small diced cucumbers |
|
|
One lemon ; Juice of |
| 1 |
c |
Shredded lettuce |
| 1 |
|
White onion; sliced |
| 1 |
lg |
Tomato; sliced into 6 slices |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA30
Preheat the grill. Season the lamb and chicken with 2 tablespoons olive
oil, salt and pepper. Brush the pita bread with the remaining olive oil.
Place the lamb and chicken on the grill and cook for 2 minutes on each
side. Place the pita bread on the grill and cook for 2 minutes on each
side. In a mixing bowl, mix the yogurt, cucumbers, and lemon juice
together. Season with salt and pepper. Spread the cucumber sauce evenly
over each pita bread. Divide the lamb slices between the three pita breads.
Divide the chicken up between the remaining pita breads. Garnish each
sandwich with lettuce, onion and tomatoes. Place the pita bread on
parchment paper. Roll the sandwich up tightly in the parchment paper,
tucking the ends into the sandwich. With a serrated knife, slice the
sandwiches in half and serve.
Yield: 6 sandwiches
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 06, 1998
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