Spicy Lamb Kabobs

• 1 large cucumber
• 2 cups sour cream or plain yogurt
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon dill weed
• 1/8 teaspoon pepper
• 2 cups buttermilk
• 2 teaspoons ground turmeric
• 2 teaspoons curry powder
• 1 teaspoon coarsely ground pepper
• 1 teaspoon chili powder
• 1 teaspoon minced fresh sage
• 1/2 teaspoon salt
• 2-1/2 pounds lean boneless lamb, cut into 1-inch cubes
• 16 cubes fresh pineapple (1-inch)
• 16 cherry tomatoes
• 8 cups torn leaf lettuce
• 2 cups torn romaine
• 2 cups torn Bibb or Boston lettuce
• 1/2 large sweet onion, sliced
• 1/2 medium red onion, finely chopped
• 1 medium tomato, chopped
• 1/2 cup bean sprouts
• 1/2 cup green grapes, quartered
• 1/2 cup chopped walnuts
• 1/2 cup crumbled feta cheese
• 1/4 cup butter, softened
• 2 tablespoons honey
• 4 pita breads (6 inches), halved and warmed

1. Peel cucumber and remove seeds. Place cucumber in a food processor; cover and process until finely chopped. Remove half of cucumber; set aside. Process remaining cucumber until pureed. Combine pureed cucumber and reserved cucumber; stir in the sour cream, lemon juice and seasonings. Refrigerate for at least 1 hour.
2. In a small bowl, combine the first 7 kabob ingredients. Pour 1-1/2 cups marinade into a shallow dish; add the lamb and turn to coat. Cover and refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting.
3. Drain and discard marinade. On 8 metal or soaked wooden skewers, alternately thread lamb, pineapple and tomatoes.
4. In a large bowl, combine the lettuces, onions, tomato, sprouts, grapes and walnuts; sprinkle with cheese. Set aside.
5. Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0), basting frequently with reserved marinade.
6. Beat butter and honey until blended; brush over pitas. Serve with kabobs, salad and sauce.

cucumber, sour cream, lemon juice, salt, garlic, dill weed, pepper, buttermilk, ground turmeric, curry powder, ground pepper, chili powder, fresh sage, salt, lean, pineapple, tomatoes, torn leaf lettuce, torn romaine, boston lettuce, sweet onion, red onion, tomato, bean sprouts, green grapes, walnuts, feta cheese, butter, honey, pita breads

Taken from www.tasteofhome.com/recipes/spicy-lamb-kabobs/ (may not work)