Chargrilled Lamb Pockets W Onions & Minted Yogurt

• 2 pounds lean, boneless leg of lamb, cut into 3/4-inch cubes
• 2 large yellow onions, thinly sliced, separated into rings
• 1/2 cup fresh lemon juice
• 1/4 cup extra virgin olive oil, preferably Greek or Spanish
• 1 teaspoon chopped oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper flakes
• 6 large pita breads
• 12 to 24 small leaves lettuce
• 3 medium tomatoes, seeded and cut into thin wedges
• YOGURT SAUCE:
• 2 cups plain whole yogurt
• 1 teaspoon sea salt
• 1 medium clove garlic, minced
• 1 tablespoon finely chopped fresh mint

1. Place cubed lamb and sliced onion in separate bowls.
2. Combine lemon juice, oregano, cumin, pepper, turmeric, and red pepper flakes, mix well and pour half over the lamb and half over onions. Cover and chill 2 to 4 hours, stirring occasionally.
3. Set the charred wood to light in a large grill. Meanwhile, Place lamb on skewers, leaving a small space between each cube. Reserve marinade.
4. In a small bowl, combine yogurt, salt, garlic, and chopped mint. Cover and set asaide.
5. When coals are hot, place skewers on grill 4 to 6 inches from the heat source. Turn skewers, basting frequently with the marinade, until lamb is well charred on the outside but still pink in the center.
6. While lamb is cooking, stack pita breads on a sheet of foil. Wrap tightly and place near edge of grill, turning often, for 10 minutes or until warm.
7. To serve, drain onions and cut pita breads in half. Place 1 or 2 lettuce leaves in bottom of each pocket, 5 or 6 lamb cubes, a spoonful of marinated onions, tomato wedges and a spoonful of yogurt sauce.

lean, yellow onions, lemon juice, extra virgin olive oil, oregano, ground cumin, black pepper, ground turmeric, red pepper, pita breads, leaves lettuce, tomatoes, whole yogurt, salt, clove garlic, fresh mint

Taken from www.epicurious.com/recipes/member/views/chargrilled-lamb-pockets-w-onions-minted-yogurt-1204171 (may not work)