Ingredients:
Marinade
- 1 Tbsp Fresh Lemon Juice
- 2 Large Pinches dried oregano
- 2 Tbsp olive oil
- 2 Tbsp Prairie Farms Salted Butter, melted
- 2 Cloves Fresh Garlic, crushed
- 3 Pinches salt
- 2 Pinches Ground Pepper
Kebabs
- 2 Large Boneless lamb steaks or Beef Rump Roasts (approx. 6oz)
- 1 red onion
- 2 zucchini
- 1 Red Pepper
- 8 Kebab or Satay Sticks
- 8 Pita breads
- 1/2 Cup (optional) Feta Cheese, Crumbled
- (optional) Romaine Lettuce
- 1/4 Cup (optional) Tomatoes, Diced
Yogurt Tzatziki Sauce
- 2 Cups Whole Plain Yogurt
- 1 1/2 Cups Fresh Small Pickles, Diced
- 2 Tbsp Fresh Dill, Chopped
- 2 Cloves Fresh Garlic, crushed
- 2 Pinches salt
Directions:
- For marinade mix lemon juice, oregano, olive oil, butter, garlic, salt and pepper into large bowl. Mix well.
- Trim fat off of the lamb or beef. Cut into 3/4 inch cubes. Mix the cubes into the marinade. Cover bowl with plastic wrap and place in fridge for 1 hour.
- Peel and slice the onion, peppers and zucchini into large bite sized quarters.
- Push the meat and the vegatables onto the sticks and heat up the grill or broiler to medium for 5 min.
- Place the kebabs onto a rack in a grill pan. Brush with the remaining marinade. Grill for 10 min. Turn kebabs over. Spoon the rest of the marinade. Grill for another 5 - 10 min or until browned.
- For Yogurt Tzatziki Sauce: Combine yogurt, cucumber, dill, garlic and salt in a medium bowl. Chill, covered for at least 20 min. to let flavors blend
- Place the kebabs in cold or heated pitas and dollop the Yogurt Tzatziki Sauce on each pita to your liking. (Optional) Add Crumbled Feta Cheese, tomatoes and Lettuce. Enjoy!
