Salt, 1 tsp (remove)
Pepper, black, 1 tbsp (remove)
Garlic, 6 cloves (remove)
Olive Oil, .5 cup (remove)
Lemons, 1 fruit without seeds (remove)
Chicken Broth, 1 cup (8 fl oz) (remove)
Lamb, boneless, 1 lb. (remove)
Bread, pita, whole-wheat, 7 pita, large (6-1/2" dia) (remove)
Red Ripe Tomatoes, 3 plum tomato (remove)
Scallions, raw, 1 medium (4-1/8" long) (remove)
Yogurt, plain, low fat, 1 cup (8 fl oz) (remove)
*Cumin seed, 1 tsp (remove)
*Coriander seed, .5 tsp (remove)
Spinach, fresh, 3 cup (remove)

Preheat grill. Place lamb in a zip lock back with salt and pepper and shake well til coated. In food processor, puree the garlic, mint salt and pepper, add the olive oil. Pour marinade over and squeeze bag. Place on grill and cook for 10 minutes each side.
Remove from grill and let rest for 10 minutes.
Wrap pitas in foil and warm on low.
Thinly slice the lamb.
In a skillet over medium heat heat 1 tbsp. olive oil, tomatoes and scallions, about 2 minutes. Season with salt and pepper.
Combine yogurt cumin, coriander and mint.

Number of Servings: 7

Recipe submitted by SparkPeople user REALITYALICE.

 

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