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Grilled Lamb Asparagus Pitas with Tzatziki Sauce

Asparagus adds a California twist to this traditional Greek sandwich.


Tzatziki Sauce
1/2Cucumber peeled and chopped
1cup Yogurt, plain
1teaspoon Lemon juice
1small Garlic clove, minced
1/4teaspoon each Salt and Pepper
1/4cup Mint, chopped fresh
4Pita pockets, cut in half
1 1/2pounds Lamb, cut into 2 inch cubes
2bunches Asparagus, ends trimmed
1/4cup Mint leaves, whole
2Tomatoes, cubed
1/2cup Kalamata olives, pitted


Tzatziki Sauce
1.Purée all ingredients in a blender until almost smooth, about 1 minute. Chill until ready to assemble.
1.Toss lamb cubes and asparagus with olive oil, salt and pepper in a bowl. Grill over a preheated grill until asparagus is tender and lamb cubes are cooked to a medium rare.
2.Cut asparagus into 2” pieces. Set aside.
3.Lightly grill both sides of the pita breads until heated through yet still soft. Wrap pitas in foil for a few minutes to steam.
4.Divide sandwich ingredients evenly among the 8 pita-halves. Drizzle with the Tsatiki sauce and serve immediately.