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  • Grilled Lamb and Asparagus Pitas With Tzatziki Sauce

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  • 1/2 cucumber, peeled and chopped
    1 cup plain Greek yogurt
    1 teaspoon lemon juice
    1 small garlic clove, peeled and minced
    1/4 cup chopped, fresh mint
    1/4 teaspoon salt, plus more to taste
    1/4 teaspoon pepper, plus more to taste
    1 1/2 pounds lamb in 2-inch cubes
    2 bunches asparagus, ends trimmed
    Olive oil, as needed
    4 pita pockets, cut in half
    2 tomatoes, cubed
    1/2 cup pitted Kalamata olives
    1/4 cup whole mint leaves
    Puree the cucumber, yogurt, lemon juice, garlic, chopped mint and 1/4 teaspoon each salt and pepper in a blender until almost smooth. Chill.
    Toss the lamb cubes and the asparagus with some of the oil, salt and pepper. Grill until asparagus is tender and lamb cubes are medium-rare. Cut asparagus into 2-inch pieces.
    Lightly grill both sides of the pita breads until heated through but soft. Wrap pitas in foil for a few minutes to steam.
    Divide grilled meat and asparagus, the tomatoes, olives and mint leaves evenly among pita halves. Drizzle each half with tzatziki sauce and serve immediately.
    Makes 4 servings.
    — Recipe from the California Asparagus Council.
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