- olive oil
- 6 garlic cloves, crushed
- 1 onion
- fresh oregano
- 1 lb lamb tenderloin, cubed 1"
- 3/4 cup plain yogurt
- 1/2 red pepper
- 1 tsp lemon zest
- kosher salt
- pepper
- pita
- cucumber, julienned
- Combine 2 tbsp olive oil, 3 cloves garlic, half the onion,coarsely chopped, 2 tsp chopped fresh oregano, and the lamb. Toss well and marinate 1 to 8 hours.
- Grill the red pepper until the skin is charred. Remove the skin, and dice. Combine the pepper with the yogurt, 3 cloves garlic, the lemon zest, 2 tsp fresh oregano, 1/4 tsp kosher salt, and 1/4 tsp cracked pepper. Set aside.
- Heat your grill.
- Skewer the lamb, alternating with squares of the unused onion. Season with salt and pepper.
- Grill until cooked, but not dry. Let rest under some tin foil for 5 minutes.
- Serve in a pita, with the cucumber, and some sauce.