Souvlaki (Greek-style kebabs) is our kind of food. Marinated meat and vegetables are grilled on a skewer. The skewers can be assembled in minutes, and the flavors are light, fresh, and satisfying. You can make souvlaki with any kind of meat, but we love the flavor of marinated lamb best. Grilled peppers and onions prove to be wonderful partners here, especially when they are served in warm pita bread with a generous dollop of mint-flavored yogurt sauce.

　　

Ingredients

makes 4 sandwiches

　　

Lamb

1/4 cup olive oil

　　1 pound boneless lamb leg, cut in

　　2 inch dice

　　2 teaspoons kosher salt

　　2 teaspoons chopped fresh rosemary leaves

　　1 teaspoon Neely’s Barbecue Seasoning (page 22)

　　1/2 teaspoon freshly ground black pepper

　　1/2 teaspoon ground cumin

　　1/4 teaspoon crushed red-pepper flakes

　　

Yogurt sauce

1 1/2 cups plain whole-milk yogurt

　　1 medium cucumber, peeled, seeded, and finely chopped

　　1/2 teaspoon minced garlic

　　2 tablespoons chopped fresh mint leaves

　　2 tablespoons olive oil

　　Kosher salt

　　

Skewer

4 wooden skewers, soaked in water

　　1 large red bell pepper, cut in 2-inch dice

　　Kosher salt

　　1 medium red onion, cut into large (2-inch) dice

　　4 large (8-inch) rounds pita bread

　　1 ripe tomato, diced

　　Lemon wedges, for serving

　　

Step 1

Combine the olive oil, lamb, salt, rosemary, Neely’s Barbecue Seasoning, black pepper, cumin, and red-pepper flakes in a medium bowl. Use your fingers to toss the meat with the seasonings until it is evenly coated. Refrigerate the meat for at least 15 minutes, or preferably overnight.

　　

Step 2

While the meat is marinating, make the yogurt sauce. Stir together the yogurt, cucumber, garlic, mint, olive oil, and a pinch of salt in a medium bowl. Cover with plastic wrap, and refrigerate until needed.

　　

Step 3

When you’re ready to cook the lamb, heat the grill to medium high or turn on the broiler. Place the lamb, bell pepper, and onion on the four soaked skewers, and sprinkle lightly with salt. Grill over hot coals, or cook under the broiler, turning as necessary to cook evenly, about 5 minutes for medium-rare.

　　

Step 4

When the lamb is cooked, throw the pita rounds on the grill to warm and soften. To serve, place one skewer in each piece of bread, fold the pita like a baseball glove, and remove the skewer from the meat. Top each sandwich with yogurt sauce and diced tomato, and serve with wedges of lemon.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.