- 3 pounds boneless lamb shoulder, cut into 1-inch cubes
- 1/2 cup olive oil
- 1 cup red wine
- salt
- freshly ground black pepper
- 1 teaspoon dried oregano
- 1/2 cup chopped fresh mint leaves
- 4 cloves garlic, minced
- 1 1/2 cups plain low-fat yogurt
- 1 medium cucumber, peeled, seeded, grated, and squeezed dry
- 1 tablespoon chopped fresh dill
- 3 cloves garlic, minced
- 1/4 cup lemon juice
- 8 pita bread rounds
- 2 tablespoons olive oil
- skewers
- Place lamb in a gallon-size resealable plastic bag. In a small bowl, whisk 1/2 cup olive oil, wine, salt, pepper, oregano, mint and 4 garlic cloves. Pour over lamb and seal the bag. Rotate until lamb is coated with marinade. Refrigerate for 3 hours, or overnight.
- Preheat grill to high heat, and lightly oil grate. In a medium bowl, combine yogurt, cucumber, dill, garlic and lemon juice. Season with salt and pepper; refrigerate until ready to use.
- Thread meat onto skewers. Place on hot grill and cook for 8 – 10 minutes, or until meat is well seared, turning once. Remove skewers from heat and set aside to rest.
- Lightly brush pita bread with oil, and place on grill until warm, about 1 minute. Arrange a portion of lamb in each pita. Top with yogurt sauce and serve.