Grilled Lamb & Asparagus Pitas With Tzatziki Sauce

• 12 cucumber, peeled and chopped
• 1 cup yogurt, plain
• 1 teaspoon lemon juice
• 1 small garlic clove, minced
• 14 teaspoon salt and pepper, each
• 14 cup mint, chopped fresh
• 1 12 lbs boneless lamb, cut into 1 inch cubes
• 2 -3 tablespoons olive oil
• salt and pepper
• 2 bunches asparagus, bottom ends trimmed (about 30-35 spears)
• 14 cup mint leaf, whole (optional but recommend using)
• 2 tomatoes, cubed
• 12 cup kalamata olive, pitted
• 4 pita pockets, cut in half

1. For the Tzatziki Sauce: Puree all ingredients in a blender until almost smooth, about 1 minute.
2. Chill until ready to assemble.
3. Pitas: Toss lamb cubes and asparagus with olive oil, salt and pepper in a bowl.
4. Grill over a preheated grill (a grill tray works best for the BBQ pit or grill) until asparagus is tender-crisp and lamb cubes are cooked to a medium rare.
5. Cut asparagus into 2 pieces.
6. Set aside.
7. Lightly grill both sides of the pita breads until heated through yet still soft.
8. Wrap pitas in foil for a few minutes to steam.
9. Divide sandwich ingredients evenly among the 8 pita-halves.
10. Drizzle with the Tzatziki sauce and serve immediately.

cucumber, yogurt, lemon juice, garlic, salt, mint, lamb, olive oil, salt, bunches, mint leaf, tomatoes, kalamata olive, pita pockets

Taken from www.food.com/recipe/grilled-lamb-asparagus-pitas-with-tzatziki-sauce-514694 (may not work)