Grilled Lamb & California Asparagus Pitas with Tsatsiki Sauce

Author: California Asparagus Commission

Issue: April, 2008, Page 300

Makes 8 Pitas

Tsatsiki Sauce
1/2 cucumber, peeled and chopped
1 cup plain yogurt
1 tsp. lemon juice
1 small garlic clove, minced
1/4 tsp. each salt and pepper
1/4 cup chopped fresh mint

Purée all ingredients in a blender until almost smooth, about 1 minute. Chill until ready to assemble.

Pitas
1 1/2 lbs. lamb, cut into 2-inch cubes
2 lbs. fresh California asparagus, ends trimmed
4 pita breads, cut in half
1 tsp. olive oil
1/4 tsp. each salt and pepper
1/4 cup mint leaves, whole
2 tomatoes, cubed
1/4 cup pitted Kalamata olives

Photo by California Asparagus Commission

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-inch pieces. Set aside. Lightly grill both sides of the pita breads until heated through but still soft. Wrap pitas in foil for a few minutes to steam.

Divide sandwich ingredients evenly among the eight pita halves. Drizzle with the Tsatsiki sauce and serve immediately.

Nutrition information: calories: 377; calories from fat: 100; fat: 11 grams; sat. fat: 5 grams, cholesterol: 91mg, sodium: 334 mg, carbohydrate: 26 gms, dietary fiber: 4 gms, protein: 14 gms

Recipes

Grilled Lamb & California Asparagus Pitas with Tsatsiki Sauce