2Large Boneless lamb steaks or Beef Rump Roasts (approx. 6oz)
1red onion
2zucchini
1Red Pepper
8Kebab or Satay Sticks
8Pita breads
1/2Cup(optional) Feta Cheese, Crumbled
(optional) Romaine Lettuce
1/4Cup (optional) Tomatoes, Diced
Yogurt Tzatziki Sauce
2CupsWhole Plain Yogurt
1 1/2CupsFresh Small Pickles, Diced
2TbspFresh Dill, Chopped
2ClovesFresh Garlic, crushed
2Pinches 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!