Servings: 12

INGREDIENTS

4-1/2 pounds American Lamb sirloins, cut into 2-inch chunks

1/2 cup olive oil

1/4 cup maple syrup

1/4 cup fresh rosemary, finely chopped

2 tablespoons coriander seeds, crushed

2 tablespoons fennel seeds, toasted, crushed

2 tablespoons mustard seeds, crushed

2 teaspoons  black pepper, cracked

1-1/2 teaspoons kosher salt

24 fresh rosemary skewers/stems or

6-inch bamboo skewers soaked in water

2 cups greek yogurt, plain

1-1/2 cups cucumber, peeled, seeded, diced

1 cup plum tomatoes, diced

1/2 cup scallions, minced

2 tablespoons fresh mint, minced

2 tablespoons maple syrup

12 pitas, 6-inch, grilled

1/4 cup fresh parsley, minced

DIRECTIONS

METHOD:

In a bowl, combine oil, syrup, rosemary, coriander, fennel, mustard, pepper and salt.  Place lamb sirloin in a half-size hotel pan; pat marinade onto lamb. Toss well to coat evenly.  Cover; refrigerate at least 4 hours or overnight, turning meat often, until ready to cook.

Thread 3 or 4 marinated lamb chunks (3 ounces) onto each rosemary herb or bamboo skewer, securing well.  Place on sheet pan; cover until ready to prepare.

In a bowl, mix yogurt, cucumber, tomatoes, scallions, mint and syrup.  Cover; refrigerate at least 2 hours before serving.

To serve:  For each serving, grill 2 skewers of lamb, about 2 to 3 minutes per side, to desired doneness; place on grilled pita bread.  Spoon 1/3 cup yogurt sauce over top; serve with a sprinkling of parsley.

Recipe and image provided by the American Lamb Board