pounds lean boneless leg of lamb, cut into 1-inch cubes
1
cup fresh mint leaves, coarsely chopped
3/4
cup prepared olive oil vinaigrette salad dressing
1/4
cup Frank's® RedHot® Original Cayenne Pepper Sauce
1/4
cup French's® Worcestershire Sauce
1
tablespoon fennel or anise seeds, crushed
3
cloves garlic, minced
Pita bread, cut in half crosswise
Chopped tomatoes
Sliced onions
Yogurt Sauce
3/4
cup plain nonfat yogurt
1/2
cup finely chopped cucumber
1
tablespoon Frank's® RedHot® Original Cayenne Pepper Sauce
1
clove garlic, minced
Prep Time
20 minutes
Marinate Time
1 hour
Cook Time
15 minutes
Place lamb cubes in large resealable plastic food storage bag. Combine mint, salad dressing, 1/4 cup Frank's RedHot Sauce, Worcestershire, fennel seeds and garlic in small bowl; mix well. Pour over lamb. Seal bag and marinate in refrigerator 1 hour.
To prepare Yogurt Sauce, combine yogurt, cucumber, 1 tablespoon RedHot Sauce and garlic in small bowl; set aside.
Thread lamb onto metal skewers, reserving marinade. Place skewers on grid. Grill over hot coals 10 to 15 minutes or to desired doneness, turning and basting often with marinade. (Do not baste during last 5 minutes of cooking.) To serve, remove lamb from skewers. Place lamb in pita bread halves. Top with tomatoes, onions and some of the Yogurt Sauce. Garnish as desired.
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