Spice-Rubbed Lamb Skewers With Herb-Yogurt Sauce

• 2 pounds boneless leg of lamb in one piece
• 4 tablespoons extra virgin olive oil
• 2 teaspoons Hungarian sweet paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground black pepper
• Salt
• 1 clove garlic
• 1 cup loosely packed flat-leaf parsley leaves
• 1 cup loosely packed cilantro leaves
• 1 cup loosely packed mint leaves
• 1 1/2 cups plain yogurt
• 1 large red onion, sliced
• 6 pita breads, split horizontally

1. Slice lamb into 12 strips, each 1/2-inch thick, about 2 inches wide and 4 to 6 inches long.
2. Place in a dish and rub with 1 tablespoon oil.
3. Mix paprika, cumin, 3/4 teaspoon pepper and 1/2 teaspoon salt together and rub over meat.
4. Cover and set aside for 4 hours at room temperature.
5. Place 12 8-inch bamboo skewers in water.
6. Mince garlic and herbs by hand or machine.
7. Place in a serving bowl and add yogurt and 2 tablespoons oil.
8. Add 2 to 4 tablespoons cold water to thin to saucelike consistency.
9. Stir in remaining 1/4 teaspoon pepper and add salt to taste.
10. Refrigerate.
11. About 30 minutes before serving, heat grill or broiler.
12. Heat remaining oil in a skillet, add onion and saute over medium heat until just starting to brown.
13. Place in a serving dish.
14. Thread meat on skewers and sear quickly on grill or broiler, 1 1/2 to 3 minutes a side for medium-rare to medium.
15. Arrange on a platter, lightly toast cut sides of pita breads on grill or under broiler.
16. Arrange in a basket.
17. Serve kebabs with pita, onions and sauce.

lamb, extra virgin olive oil, sweet paprika, ground cumin, ground black pepper, salt, clove garlic, parsley, cilantro, mint, plain yogurt, red onion, pita breads

Taken from cooking.nytimes.com/recipes/11454 (may not work)