Grilled Lamb Kebob Sandwich with Pickled Red Onions and Cilantro Mint Sauce

Ingredients

• 0.5 teaspoon cayenne pepper 
• 0.3 cup cilantro leaves 
• 1 tablespoon cilantro leaves finely chopped
• 1 pinch cumin 
• 1 teaspoon cumin 
• 1 tablespoon ginger fresh coarsely chopped
• 0.3 cup mint leaves fresh
• 1 clove garlic 
• 3 cloves garlic coarsely chopped
• 1 tablespoon ginger coarsely chopped
• 4  green onions coarsely chopped
• 0.5 teaspoon ground allspice 
• 1 teaspoon ground coriander 
• 1 tablespoon honey 
• 1 tablespoon jalapeño chile seeded chopped
• 2 pounds lamb shoulder cut into 1 inch cubes
• 1 tablespoon juice of lime fresh
• 2 tablespoons olive oil 
• 1 large onion coarsely chopped
• 1 large onion finely sliced
• 8 1-inch pita breads 
• 1 cup yogurt plain
• 0.3 cup red wine vinegar 
• 8 servings salt and pepper 
• 8 servings salt and pepper freshly ground
• 0.5 teaspoon turmeric 
• 2 cups yogurt 
• 8 servings wooden skewers 
• 8 servings wooden skewers 

Equipment

• food processor
• bowl
• frying pan
• grill
• skewers

Directions

1. Place all ingredients in a small bowl and season with salt and pepper to taste.
2. Let sit at room temperature for 1 hour.;
3. Place ginger, garlic and chile in a food processor and process until smooth.
4. Add the onions, cilantro, mint, lime juice and cumin and process until coarsely chopped.
5. Add the yogurt and process until smooth. Season with salt and pepper.
6. Lamb Kebobs:Preheat grill.
7. Heat olive oil in a medium skillet on the grill or sideburner.
8. Add the onions and garlic and cook until soft.
9. Add the spices and continue to cook for 2 minutes, let cool for 5 minutes.
10. Place yogurt in a medium bowl and add the onion/spice mixture.
11. Add the lamb cubes, cover and let marinate in the refrigerator for at least 8 hours.
12. 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.
13. Place 4 to 5 pieces of lamb in each pita, add some of the red onions and drizzle with the yogurt sauce.