Recipe Details

Grilled Lamb and California Asparagus Pitas with Tsatsiki Sauce
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Grilled Lamb and California Asparagus Pitas with Tsatsiki Sauce

  • Servings: 8

Ingredients

Tsatsiki Sauce
1/2 ea Cucumber peeled and chopped
1 cp Plain Yogurt
1 tsp Lemon Juice
1 sm Garlic Clove minced
1/4 tsp Salt
1/4 tsp Pepper
1/4 cp Mint chopped
Pitas
4 ea Pita Pockets cut in half
1 1/2 lb Lamb cut into 2 inch cubes
2 bnch California Asparagus ends trimmed
1/4 cp Mint Leaves whole
2 ea Tomato cubed
1/2 cp Pitted Kalamata Olives

Directions

Tsatsiki Sauce

Purée all ingredients in a blender until almost smooth, about 1 minute. Chill until ready to assemble.

Pitas

Toss lamb cubes and asparagus with olive oil, salt and pepper in a bowl.

Grill over a preheated grill until asparagus is tender and lamb cubes are cooked to a medium rare.

Cut asparagus into 2” pieces. Set aside.

Lightly grill both sides of the pita breads until heated through yet still soft.

Wrap pitas in foil for a few minutes to steam.

Divide sandwich ingredients evenly among the 8 pita-halves.

Drizzle with the Tsatiki sauce and serve immediately.