| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Meats |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Lean ground lamb |
| 2 |
|
Garlic cloves peeled and crushed |
| 4 |
tb |
Minced onion |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried basil |
| 1/4 |
ts |
Crushed rosemary |
| 1/4 |
ts |
Thyme leaves |
| 1 |
pn |
Ground red pepper |
| 3 |
tb |
Fresh lemon juice |
| 2 |
tb |
Vegetable oil |
|
|
Salt; to taste |
| 4 |
|
Pitas wrapped in foil and warmed |
| 1 |
c |
Shredded lettuce |
| 1 |
|
Garlic clove peeled and minced |
| 1/3 |
c |
Diced tomato |
| 1/3 |
c |
Diced cucumber; peeled, seeded and chopped |
| 2 |
tb |
Fresh chopped mint |
| 1 |
tb |
Fresh lemon juice |
| 3/4 |
c |
Plain yogurt |
INSTRUCTIONS
FOR THE SOUVLAKI
FOR THE SAUCE
COMBINE THE LAMB with the garlic, onion, oregano, basil, rosemary, thyme,
red pepper, lemon juice and salt and mix just until blended. Form the lamb
into 12 meatballs. In a large skillet, heat the oil until hot and almost
smoking. Add the meatballs and saute over medium-high heat until cooked
through, about 3 minutes per side. Drain the lamb balls well. Combine the
garlic, tomato, cucumber, mint, lemon juice and yogurt in a small bowl. Cut
open 1 end of each warmed pita, fill with shredded lettuce and 3 meatballs.
Spoon the sauce over the meatballs and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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