The Sunday Supper

   

     The Sunday Supper this weak features pitas stuffed with tomato-cucumber salad, lamb, and tzatziki.  This greek style dish was so fresh and tasty we'll surely make it again and again.

     Ingredients:

     1/2 lb lamb kebob meat

     1 package whole wheat pitas

     2 lb tomato

     1.5 lb cucumber

     1 bunch chives

     2 sprigs mint

     1 lemon

     1/2 head garlic

     24 oz greek yogurt

     1 tsp salt

     1 tsp pepper

     1 tsp olive oil

     To make tzatziki sauce:

     Quarter and finely chop 1/2 lb of the cucumbers.  Mince the garlic and mint and combine with the cucumbers and the juice of the lemon.  Take this mixture and combine it with the yogurt salting and peppering to taste.  Let marinate for at least 30 minutes prior to use.  Keeps in the refrigerator for several weeks.

     To make tomato cucumber salad:

     Chop into small bite sized pieces the remaining cucumber and all the tomato.  Mince the chives.  Combine chives, tomato, and cucumber with 1 tsp salt and 1 tsp pepper.  Adjust salt and pepper as needed.  Let marinate at room temperature for at least 30 minutes.  Store at room temperature as tomatoes  undergo a chemical reaction below 50 deg that diminishes their flavor.

     To make lamb:

     In a cast iron skillet slowly saute lamb on med-low heat with 1 tsp olive oil.  Brown lamb on each side. After lamb is browned add several tbsp tzatziki sauce, stire well, and cook for another 5-10 minutes until desired wellness.

     Finally for the stuffed pitas:

     Spread a couple tbsp tzatziki sauce into each pita. Add a few small pieces of lamb and stuff the remaining volume with as much tomato cucumber salad as will fit.  As an variation feta can be added to tomato cucumber salad.  We enjoyed this with some homemade hummus and crackers, but the tomato-cucumber salad makes a great side dish too.  For this meal the tomatoes, cucumbers, chives, mint, and garlic were all from the garden.