The first apartment I rented in New Orleans was a summer sublet with a tiny balcony, just big enough for a hibachi grill. This sandwich, a beloved Greek specialty, was one I loved to make when I had friends over. We’d drink a bottle of chilled retsina and dream of being in a café looking up at the Acropolis. If you don’t feel like firing up a grill, these skewers can be cooked in a grill pan or under the broiler. You can also make skewers of diced chicken (breast or thigh meat). Just grill a few minutes less, so the leaner meat doesn’t dry out.

　　

Ingredients

makes 4 sandwiches

　　

Lamb Skewers

3 tablespoons olive oil

　　2 garlic cloves, minced

　　1/4 teaspoon ground cumin

　　1/4 teaspoon crushed red pepper flakes

　　1 teaspoon chopped fresh rosemary

　　1 pound boneless lamb leg, cut in 1/2-inch dice

　　4 wooden skewers, soaked in water Salt

　　

Cucumber-Yogurt Sauce

1 cup plain yogurt (preferably Middle Eastern style or whole milk)

　　1 medium cucumber, peeled, seeded, grated, and squeezed between hands to remove excess liquid

　　1/2 teaspoon minced garlic

　　1 tablespoon chopped fresh mint

　　1 tablespoon olive oil

　　Salt and pepper

　　

To Assemble

Lamb skewers

　　4 pieces pita bread

　　1 small onion, sliced or diced

　　1 tomato, diced

　　Cucumber-Yogurt Sauce

　　

Lamb Skewers

Step 1

Mix the oil, garlic, cumin, red pepper, and rosemary in a medium bowl. Add the lamb and use your fingers to turn the dice in the seasonings until they’re evenly coated. Marinate in the refrigerator for at least 15 minutes, or up to 8 hours. When ready to cook, divide the lamb in 4 even portions and place on the 4 skewers. Salt lightly. Grill over hot coals or broil, turning to cook evenly, about 5 minutes for medium-rare.

　　

Cucumber-Yogurt Sauce

Step 2

Combine the yogurt, cucumber, garlic, mint, and olive oil in a medium bowl and season with salt and pepper; refrigerate until needed.

　　

To Assemble

Step 3

When lamb is cooked, throw pita bread on the grill to warm and soften. Place one skewer on each piece of bread and remove skewer from meat. Top with onions, tomatoes, and the Cucumber-Yogurt Sauce.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.