1 large onion, finely sliced
1/4 cup red wine vinegar
1 tablespoon honey
2 tablespoons olive oil
1 tablespoon finely chopped cilantro
Salt and pepper
Cilantro-Mint Yogurt Sauce:
1 tablespoon coarsely chopped fresh ginger
1 clove garlic
1 tablespoon jalapeno chile, seeded and chopped
4 green onions, coarsely chopped
1/4 cup cilantro
1/4 cup fresh mint
1 tablespoon fresh lime juice
Pinch of cumin
1 cup plain yogurt
1 large onion coarsely chopped
3 cloves garlic, coarsely chopped
1 tablespoon coarsely chopped ginger
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
Salt and freshly ground pepper
2 cups yogurt
2 pounds lamb shoulder, cut into 1 inch cubes
Wooden skewers, soaked in water
8 Pita breads, 1-inch of top cut off to open pocket
Pickled Red Onions: Place all ingredients in a small bowl and season with salt and pepper to taste. Let sit at room temperature for 1 hour.;
Cilantro-Mint Yogurt Sauce: Place ginger, garlic and chile in a food processor and process until smooth. Add the onions, cilantro, mint, lime juice and cumin and process until coarsely chopped. Add the yogurt and process until smooth. Season with salt and pepper.
Lamb Kebobs: Preheat grill. Heat olive oil in a medium skillet on the grill or sideburner. Add the onions and garlic and cook until soft. Add the spices and continue to cook for 2 minutes, let cool for 5 minutes. Place yogurt in a medium bowl and add the onion/spice mixture. Add the lamb cubes, cover and let marinate in the refrigerator for at least 8 hours.
Remove the lamb from the marinade, and season with salt and pepper to taste. Thread 4 to 5 lamb cubes on each skewer and grill for 2 to 3 minutes on each side for medium doneness.
Place 4 to 5 pieces of lamb in each pita, add some of the red onions and drizzle with the yogurt sauce.
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