Greek Souvlakia Lamb Shishkabob In Pita with Tsatziki

• 3 to 4 lb. leg of lamb, boned by the butcher
• 2 sm. onions, diced
• 2 bay leaves
• 1 tsp. rosemary
• 1 lemon
• 3/4 cup olive
• 12 sprigs fresh thyme
• 1 tsp. dried
• 2 tbsp. diced fresh mint
• 1 tbsp. dried
• 6 cloves garlic, pressed
• finely diced
• 3/4 cup dry white wine
• vermouth
• 1 tbsp. Worcestershire sauce
• 1/2 cup red wine vinegar
• 1 md. cucumber
• 3 cloves garlic
• 3 tbsp. finely chopped fresh mint
• 2 tbsp. dried
• 3 cups yogurt
• salt and pepper to taste
• 1 lb. tomatoes
• 2 onions
• 16 pita bread

1. Marinating the lamb: Combine all the marinade ingredients and mix well, either by hand or in a food processor.
2. Put the lamb in a large pan (anything but aluminum) and pour the marinade over it.
3. Cover and marinate in the fridge for anywhere from half a day to 3 days (the longer the better).
4. Stir occasionally.
5. Making the tsatziki: Peel the cucumber, cut it in half and use a teaspoon to scrape out the seeds.
6. Chop the cucumber finely.
7. Peel and press the garlic.
8. Mix the cucumber, garlic, mint, and yogurt, with salt and pepper.
9. Make the tsatziki at least 2 hours ahead to give the flavors a change to develop.
10. The final assembly: Dice the tomatoes and onions and put them in separate attractive bowls on the table, along with the tsatziki and the pita breads, cut in half.
11. Grill the lamb over charcoal or wood about 20 minutes on each side, until the inside is halfway between pink and brown.
12. Slice the lamb thinly and put it on a platter.
13. Let each person fill a pita with lamb, chopped tomato, onion and tsatziki, and eat the souvlakia with their hands..like a sandwich.
14. The Joanne Kates Cookbook

lamb, onions, bay leaves, rosemary, lemon, olive, thyme, fresh mint, garlic, white wine, worcestershire sauce, red wine vinegar, cucumber, garlic, fresh mint, yogurt, salt, tomatoes, onions, bread

Taken from www.foodgeeks.com/recipes/20755 (may not work)