our commitment
Organic Certification
temple grandin
cooking with lamb


Makes 4 Servings

2 T extra virgin olive oil 
1 T chopped fresh garlic
1 1/2 tsp chopped fresh oregano leaves
3/4 tsp freshly ground black pepper
1/2 tsp kosher salt
3/4 pound lamb leg, cut into 12 cubes
2 yellow bell pepper cut into 1-inch strips
1 red onion, cut into 8 wedges
16 cherry tomatoes
4 whole wheat pitas
8 wooden skewers (12 inch) soaked in water for at least 30 minutes

Yogurt-garlic sauce(recipe follows)

  1. In small bowl combine olive oil, garlic oregano, pepper and salt: set aside.
  2. Thread lamb, bell peppers, onions and tomatoes onto wooden skewers and
    brush all sides with marinade. Place in large shallow pan. Cover and refrigerate
    at least 3 hours, rotating skewers once.
  3. Grill over medium-hot coals about 5 to 6 minutes per side or until desired degree 
    of doneness. Rotate to cook evenly. To broil, cook 4-inches from heat source 
    for 6 minutes, rotating until evenly browned*.
  4. Grill or toast pitas with brushed olive oil, garlic and salt.
  5. Serve skewers and pitas with Yogurt-Garlic Sauce.

* If broiling, watch skewer tips carefully as they burn easily

Yogurt Garlic Sauce

Place two chopped cucumbers and a pinch of salt in a food processor; puree. Place in a fine-screen colander and squeeze out juice into a bowl. Reserve
juice and discard pulp. In a bowl, whisk cucumber juice with 1 T fresh lemon juice and 3/4 cup Greek-style yogurt or sour cream. Mix in 1 tsp finely chopped garlic
and season with salt and pepper. Makes about 1 1/2 cups.


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