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Ingredients

2 pounds lamb, cut into 1 inch square cubes ½ cup olive oil 1 cup red wine 1 teaspoon salt freshly ground black pepper to taste 1 teaspoon dried oregano 1 tablespoon dried mint, crushed 1 clove garlic, chopped 4 cups plain yogurt 1 cucumber, shredded 4 cloves garlic, minced 2 tablespoons olive oil ½ teaspoon dried dill weed salt and pepper to taste 8 pita bread rounds 2 tablespoons olive oil 1 red onion, thinly sliced 1 tomato, thinly sliced

Nutrition Info

814 calories carbohydrate: 46.5 g cholesterol: 91.3 mg fat: 53.2 g fiber: 2.1 g protein: 31.1 g saturatedFat: 17.5 g servingSize: - sodium: 766.2 mg sugar: 11 g transFat: : - unsaturatedFat: : -

Place lamb in a large bowl. Add 1/2 cup olive oil, red wine, 1 teaspoon salt, pepper, oregano, mint and garlic. Stir until lamb is well coated. Cover, and refrigerate 3 hours, or overnight.
Preheat grill, and lightly oil grate. In a small bowl, combine yogurt, cucumber, minced garlic and 2 tablespoons olive oil. Season with dill weed, salt and pepper, set aside.
Thread meat onto skewers. Grill 10 minutes, turning once. Lightly sprinkle pita bread with olive oil, and place on grill until warm, about 1 minute. Serve meat on pita bread along with sliced red onion, sliced tomato and yogurt sauce.

8 servings

This is my family's favorite Greek dish. It can be served with a Greek salad and rice pilaf.