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