Spicy Lamb Kabobs

Name: Spicy Lamb Kabobs
Ingredients: 1 large cucumber; 2 cups sour cream or plain yogurt; 2 teaspoons lemon juice; 1/2 teaspoon salt; 1/8 teaspoon garlic powder; 1/8 teaspoon dill weed; 1/8 teaspoon pepper; 2 cups buttermilk; 2 teaspoons ground turmeric; 2 teaspoons curry powder; 1 teaspoon coarsely ground pepper; 1 teaspoon chili powder; 1 teaspoon minced fresh sage; 1/2 teaspoon salt; 2-1/2 pounds lean boneless lamb, cut into 1-inch cubes; 16 cubes fresh pineapple (1-inch); 16 cherry tomatoes; 8 cups torn leaf lettuce; 2 cups torn romaine; 2 cups torn Bibb or Boston lettuce; 1/2 large sweet onion, sliced; 1/2 medium red onion, finely chopped; 1 medium tomato, chopped; 1/2 cup bean sprouts; 1/2 cup green grapes, quartered; 1/2 cup chopped walnuts; 1/2 cup crumbled feta cheese; 1/4 cup butter, softened; 2 tablespoons honey; 4 pita breads (6 inches), halved and warmed

30 ingredients

6 steps

Ingredients

1 large cucumber
2 cups sour cream or plain yogurt
2 teaspoons lemon juice
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon dill weed
1/8 teaspoon pepper
2 cups buttermilk
2 teaspoons ground turmeric
2 teaspoons curry powder
1 teaspoon coarsely ground pepper
1 teaspoon chili powder
1 teaspoon minced fresh sage
1/2 teaspoon salt
2-1/2 pounds lean boneless lamb, cut into 1-inch cubes
16 cubes fresh pineapple (1-inch)
16 cherry tomatoes
8 cups torn leaf lettuce
2 cups torn romaine
2 cups torn Bibb or Boston lettuce
1/2 large sweet onion, sliced
1/2 medium red onion, finely chopped
1 medium tomato, chopped
1/2 cup bean sprouts
1/2 cup green grapes, quartered
1/2 cup chopped walnuts
1/2 cup crumbled feta cheese
1/4 cup butter, softened
2 tablespoons honey
4 pita breads (6 inches), halved and warmed

Directions

1

Peel cucumber and remove seeds. Place cucumber in a food processor; cover and process until finely chopped. Remove half of cucumber; set aside. Process remaining cucumber until pureed. Combine pureed cucumber and reserved cucumber; stir in the sour cream, lemon juice and seasonings. Refrigerate for at least 1 hour.
2

In a small bowl, combine the first 7 kabob ingredients. Pour 1-1/2 cups marinade into a shallow dish; add the lamb and turn to coat. Cover and refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting.
3

Drain and discard marinade. On 8 metal or soaked wooden skewers, alternately thread lamb, pineapple and tomatoes.
4

In a large bowl, combine the lettuces, onions, tomato, sprouts, grapes and walnuts; sprinkle with cheese. Set aside.
5

Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade.
6

Beat butter and honey until blended; brush over pitas. Serve with kabobs, salad and sauce.