Grilled Lamb Asparagus Pitas with Tsatsiki Sauce*

Contributed By: calasparagus
California Asparagus Commission www.calasparagus.com

Asparagus adds a California twist to this traditional Greek sandwich

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Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Other
Actual Cooking Time: Less than 15 minutes
Number of Servings: 8
Origin: Mediterranean & Mid-Eastern
Meal Type: Lunch
Entree

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Ingredients

Tsatsiki Sauce
One-half Cucumber peeled and chopped
1 cup Yogurt, plain
1 teaspoon Lemon juice
1 Small Garlic clove, minced
One-quarter teaspoon each Salt and pepper
One-quarter cup Mint, chopped fresh
Pitas
4 Pita pockets, cut in half
1 1-2 pounds Lamb, cut into 2 inch cubes
2 bunches Asparagus, ends trimmed.
One-quarter cup Mint leaves, whole
2 Tomatoes, cubed
One-half Cup Kalamata olives, pitted

Preparation

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.