4.50 American lamb sirloins, cut into 2in chunks
0.50 cup Olive oil
0.25 cup Maple syrup
0.25 cup Fresh rosemary, finely chopped
2 tbsp Coriander seeds, crushed
2 tbsp Fennel seeds, toasted & crushed
2 tbsp Mustard seeds
2 tbsp Cracked black pepper
0.50 tsp Kosher salt
Fresh rosemary skewers/stems or 24 6in bamboo skewers soaked in water
2 Plain Greek yogurt
1.50 Cucumber, peeled, seeded & diced
1 cup Plum tomatoes, diced
0.50 cup Scallions, minced
2 tbsp Fresh mint, minced
2 tbsp Maple syrup
12 Pitas, 6in grilled
0.25 cup Fresh parsley, minced
1In a bowl, combine oil, syrup, rosemary, coriander, fennel, mustard, pepper and salt.
2Place Lamb sirloin in a half-size hotel pan; pat marinade onto Lamb. Toss well to coat evenly. Cover; refrigerate at least 4 hours or overnight, turning meat often, until ready to cook.
3Thread 3 or 4 marinated Lamb chunks (3 ounces) onto each rosemary herb or bamboo skewer, securing well. Place on sheet pan; cover until ready to prepare.
4In a bowl, mix yogurt, cucumber, tomatoes, scallions, mint and syrup. Cover; refrigerate at least 2 hours before serving.
5To serve: For each serving, grill 2 skewers of Lamb, about 2 to 3 minutes per side, to desired doneness; place on grilled pita bread. Spoon 1/3 cup yogurt sauce over top; serve with a sprinkling of parsley.
Ingredients
4.50 American lamb sirloins, cut into 2in chunks
0.50 cup Olive oil
0.25 cup Maple syrup
0.25 cup Fresh rosemary, finely chopped
2 tbsp Coriander seeds, crushed
2 tbsp Fennel seeds, toasted & crushed
2 tbsp Mustard seeds
2 tbsp Cracked black pepper
0.50 tsp Kosher salt
Fresh rosemary skewers/stems or 24 6in bamboo skewers soaked in water
2 Plain Greek yogurt
1.50 Cucumber, peeled, seeded & diced
1 cup Plum tomatoes, diced
0.50 cup Scallions, minced
2 tbsp Fresh mint, minced
2 tbsp Maple syrup
12 Pitas, 6in grilled
0.25 cup Fresh parsley, minced
Directions
1In a bowl, combine oil, syrup, rosemary, coriander, fennel, mustard, pepper and salt.
2Place Lamb sirloin in a half-size hotel pan; pat marinade onto Lamb. Toss well to coat evenly. Cover; refrigerate at least 4 hours or overnight, turning meat often, until ready to cook.
3Thread 3 or 4 marinated Lamb chunks (3 ounces) onto each rosemary herb or bamboo skewer, securing well. Place on sheet pan; cover until ready to prepare.
4In a bowl, mix yogurt, cucumber, tomatoes, scallions, mint and syrup. Cover; refrigerate at least 2 hours before serving.
5To serve: For each serving, grill 2 skewers of Lamb, about 2 to 3 minutes per side, to desired doneness; place on grilled pita bread. Spoon 1/3 cup yogurt sauce over top; serve with a sprinkling of parsley.
Maple Rosemary-Skewered American Lamb
