Grilled Lamb Sandwiches

Ingredients

• 0.5 cup cucumber diced
• 2 teaspoons mint leaves fresh chopped
• 1 teaspoon garlic minced
• 2 teaspoons garlic minced
• 1  bell pepper green cut into 3/4-inch pieces
• 0.5 teaspoon ground ginger 
• 1 teaspoon ground turmeric 
• 0.5 teaspoon horseradish prepared
• 1 pound lamb loins boneless lean
• 8 ounce carton nonfat yogurt plain
• 1.5 teaspoons olive oil 
• 1 medium onion cut into 6 wedges
• 1 teaspoon pepper 
• 4 7-inch pita bread rounds whole wheat ()
• 0.3 cup red wine vinegar 
• 2 cups romaine lettuce shredded
• 1 large tomatoes seeded chopped
• 1 tablespoon worcestershire sauce low-sodium

Equipment

• sauce pan
• grill
• ziploc bags
• skewers

Directions

1. Trim fat from lamb; cut lamb into 3/4-inch pieces.
2. Combine vinegar and next 6 ingredients in a heavy-duty, zip-top plastic bag.
3. Add meat, green pepper, and onion; seal bag, and shake until meat and vegetables are coated. Marinate in refrigerator 8 hours, turning bag occasionally.
4. Combine yogurt and next 4 ingredients. Cover and chill.
5. Remove meat and vegetables from marinade, reserving marinade.
6. Place marinade in a saucepan; bring to a boil.
7. Remove from heat; set aside. Thread meat, pepper, and onion onto 4 (15-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).
8. Place kabobs on rack; grill, covered, 10 minutes or until meat is done, turning and basting often with marinade.
9. Cut 1/4 inch off top of each pita round, reserving tops for another use. Fill pitas evenly with lettuce and tomato. Spoon meat and vegetables into pitas. Top with yogurt mixture.