There is more to life than beef, chicken and pork. I like to experiment a little in that way, looking for other fantastic meats that I can try. I actually discovered a similar dish to this while eating at the bistro in the King’s Riding Golf Club. Perfectly seasoned lamb with creamy tatziki and thick pita. You will have to make this to know just how good it is. I had to find a recipe that created the delicious fusion of Mediterranean flavours.
In your Wok Topper (have I mentioned that I love this thing?) toast the curry powder, cumin, coriander seeds, paprika, thyme and hot pepper flakes until they are fragrant. This takes about 30 seconds, turn off your grill if you are preparing these ahead of time. When they have cooled slightly, transfer them to a mortar and pestle and grind into a fine powder. A coffee grinder, or spice grinder, or even your magic bullet will suffice.
In a glass bowl, combine the spices, parsley, ¼ cup oil, garlic, lemon juice, salt and pepper. Add the lamb and stir to coat and refrigerate, covered for at least 2 hours, but up to 8 hours if you are preparing ahead of time.
Grease the grill by rubbing a paper towel dipped in cooking oil over the grids. Turn on the grill and preheat to medium–high. (Always brush the grill with grease BEFORE you turn it on. Get fewer burns that way)
Cut, core and seed your peppers, quarter your onion. Grill the onion and peppers until they get some good grill marks. Remove from the grill, allow to cool and then roughly chop the peppers and onions. Put the peppers and onions in the Wok Topper with the 1 tbsp. oil. Stir fry these while you are doing the lamb.
Thread the lamb onto the skewers, leaving about ¼–inch space between them. Grill for about 12 minutes, brushing with the remaining marinade until the last 3 minutes of cooking, and turning occasionally. You want them to be brown outside but still pink on the inside.
While the lamb is cooking, brush your pitas with garlic oil, and grill your pitas until they have grill marks and are tender/soft, you do not want them to get crunchy or burn.
What a delicious meal. Especially for me who is a garlic person. You can use the pitas like a wrap and remove the skewers from the meat, or you can use a knife and fork, getting a little of everything on the fork and dipping it into the tatziki.
How did yours turn out? Tell me about it!