Lamb Kabobs with Pita Recipe

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• Ingredients:
• 1 pound/450 g boneless American Lamb leg or shoulder cut into 1-1/2-in. cubes
• 24 grape of cherry tomatoes
• 24 1-1/2-in. chunks of onion
• 4 garlic cloves, minced
• 1 bunch of fresh oregano
• 1 lemon, juiced
• 1/2 cup/120 mL extra virgin olive oil
• kosher salt
• freshly ground black pepper
• 8 large pita bread
• Tzatziki Sauce:
• 3 cups/700 mL plain yogurt
• 1 lemon, juiced
• 2 medium cucumbers, peeled, halved, seeded and diced
• 1 tablespoon/15 mL finely chopped fresh mint leaves
• kosher salt and freshly ground black pepper
• Instructions:
• Combine garlic, oregano, lemon juice and olive oil in a small bowl. Season marinade with kosher salt and freshly ground black pepper. Add lamb cubes; toss to coat. Cover and marinate in refrigerator 4 to 6 hours. Drain meat cubes; discard marinade. Thread lamb, tomatoes, and onion onto skewers. Grill on medium heat for 12 to 15 minutes or to the desired degree of doneness; a reliable thermometer should register 145 degrees F (65 degrees C.) for medium-rare, 160 degrees F (70 degrees C.) for medium or 170 degrees F (75 degrees C.) for well.
  Turn kabobs several times, brushing with marinade. Serve with warm pita bread and Tzatziki sauce.
  For Tzatziki Sauce: Put all of the ingredients in a mixing bowl and combine with a fork. Refrigerate for at least 1 hour to allow flavors to marry.