Hibachi Souvlaki with Cucumber-Yogurt

• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon chopped fresh rosemary
• 1 pound boneless lamb leg, cut in 1/2-inch dice
• 4 wooden skewers, soaked in water Salt
• 1 cup plain yogurt (preferably Middle Eastern style or whole milk)
• 1 medium cucumber, peeled, seeded, grated, and squeezed between hands to remove excess liquid
• 1/2 teaspoon minced garlic
• 1 tablespoon chopped fresh mint
• 1 tablespoon olive oil
• Salt and pepper
• Lamb skewers
• 4 pieces pita bread
• 1 small onion, sliced or diced
• 1 tomato, diced
• Cucumber-Yogurt Sauce

1. Mix the oil, garlic, cumin, red pepper, and rosemary in a medium bowl.
2. Add the lamb and use your fingers to turn the dice in the seasonings until theyre evenly coated.
3. Marinate in the refrigerator for at least 15 minutes, or up to 8 hours.
4. When ready to cook, divide the lamb in 4 even portions and place on the 4 skewers.
5. Salt lightly.
6. Grill over hot coals or broil, turning to cook evenly, about 5 minutes for medium-rare.
7. Combine the yogurt, cucumber, garlic, mint, and olive oil in a medium bowl and season with salt and pepper; refrigerate until needed.
8. When lamb is cooked, throw pita bread on the grill to warm and soften.
9. Place one skewer on each piece of bread and remove skewer from meat.
10. Top with onions, tomatoes, and the Cucumber-Yogurt Sauce.

olive oil, garlic, ground cumin, red pepper, rosemary, lamb, wooden skewers, yogurt, cucumber, garlic, fresh mint, olive oil, salt, skewers, pita bread, onion, tomato, cucumber

Taken from www.epicurious.com/recipes/food/views/hibachi-souvlaki-with-cucumber-yogurt-383474 (may not work)