Street Chic Egyptian Lamb Pita

Street Chic Egyptian Lamb Pita



1 butterflied Cedar Springs or Shepherd’s Pride lamb leg, trimmed of fat
4-6 whole-wheat pita bread rounds
Assortment of grilling veggies: red bell peppers, mushrooms, red onion, tomato, etc.

Ingredients for the Marinade

2 cups plain yogurt
1 packet onion soup
1 teaspoon cardamom
2 tablespoons fresh mint, finely chopped
1 tablespoon fresh rosemary, chopped
2 tablespoons freshly ground pepper
2 tablespoons fresh lemon juice


  1. Rinse the lamb well with water and pat dry.
  2. In a large bowl, combine marinade ingredients. Coat the lamb well with the marinade and place into a sealable plastic bag. Pour in any remaining marinade, remove the air from the bag, and seal. Refrigerate at least 8 hours or overnight.
  3. When ready to grill, remove lamb from fridge, place on a plate and let sit on counter (discard marinade).
  4. Heat up the gas grill to 400 degrees. Cut up your vegetables for the skewers. Season with salt and pepper, if desired.
  5. Slice lamb into large cubed medallions (they will shrink up). Run lamb and vegetables through skewers lengthwise.
  6. Once the grill is ready, oil the grates with a paper towel dabbed in vegetable oil. Brush the skewers with oil, too.
  7. Grill skewers, turning over occasionally, for 4-6 minutes or until desired doneness.
  8. Transfer lamb to a cutting board and remove skewers. Let lamb stand for about 5 minutes. Remove from skewers and build your sandwich using toasted whole-wheat pita. Top with tzatziki sauce, if desired.

Recipe and Image provided by Danielle Omar of Food Confidence

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