Indian Curry Lamb Skewers With Mint Grilled Nectarine Chutney With Pita Recipes

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LAMB SKEWER PITAS



Lamb Skewer Pitas image

One of my favorite things to get at a Greek restaurant is souvlaki. You can get this dish with chicken, pork or lamb. My mother cooked a lot of lamb growing up, so when I order souvlaki, I always get lamb.

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 33

1 cup full-fat Greek yogurt
1/2 cup sour cream
1/2 cup finely chopped English cucumber
1/4 cup grated onion
2 tablespoons chopped fresh dill
1 tablespoon white wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
2 cloves garlic, grated
1 pound ground lamb
2 tablespoons extra-virgin olive oil, plus additional for brushing
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 clove garlic, grated
4 to 6 pitas
3 tablespoons extra-virgin olive oil, plus additional for brushing
1 teaspoon zaatar
1 cup thinly-sliced English cucumber
1/4 cup fresh cilantro, roughly chopped
1/4 cup fresh parsley, roughly chopped
2 tablespoons chopped fresh oregano
1 small red onion, thinly sliced (but not too thin) into half-moons
1 large beefsteak tomato, cut into half-moons
1/2 head fresh fennel, thinly sliced
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
Lemon wedges, for garnish

Steps:

  • Make the sauce: In a medium bowl, mix the yogurt, sour cream, cucumber, onion, dill, vinegar, cumin, honey, salt, cinnamon, pepper and garlic until combined. Set aside in the refrigerator to chill.
  • Make the lamb skewers: In a large bowl, combine the lamb, oil, coriander, cumin, salt, allspice, cinnamon and garlic until evenly coated. Divide the meat into 6 portions and form into logs. Thread each log onto a skewer, then transfer to a plate, cover and chill in the refrigerator for at least 30 minutes or up to overnight.
  • Heat a cast-iron griddle over medium-high heat until very hot. Brush the griddle with oil. Grill the skewers, turning occasionally, until browned and cooked through, 8 to 10 minutes.
  • To serve: Brush the pitas with oil and sprinkle with the zaatar. Add them to the griddle with the lamb and cook until toasted and warm, 2 to 3 minutes per side.
  • In a large bowl, toss the cucumber, cilantro, parsley, oregano, onions, tomato and fennel. Add the vinegar and 3 tablespoons oil and toss to combine. Season to taste. Remove the meat from the skewers and place on the pitas; top with some salad. Serve with the lemon wedges and tzatziki sauce.

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