Yield: 4 servings
|5 tablespoons||Olive oil|
|½ \N||A lemon; juice of|
|1 \N||Clove garlic; crushed (1 to 2)|
|1 kilograms||Boned leg of lamb; cut in large cubes|
|\N \N||; (2lb)|
|250 grams||Natural yogurt or 225g carton of Greek; (8oz)|
|\N \N||; yogurt|
|4 \N||Pitta breads|
|500 grams||Tomatoes; peeled and sliced|
|\N \N||; (1lb)|
|\N \N||A pinch of sugar|
|\N \N||A little oil; if necessary|
|\N \N||Salt and cayenne pepper|
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.