3 lbs. lean boneless leg of lamb, cut into 1-inch cubes
1/2 cup Olive oil
1/4 cup fresh lemon juice
1/4 cup FRENCH'S® Classic Yellow® Mustard
1 cup fresh mint leaves or parsley, coarsely chopped
1 Tbsp. fennel seed, crushed or anise seed
3 cloves Garlic, minced
1 Pita bread, cut in half crosswise
1 chopped tomatoes
1 Sliced red onions
1 yogurt sauce
Place lamb cubes in large resealable plastic food storage bag. Combine oil, lemon juice, mustard, mint, fennel seed and garlic in small bowl; mix well. Pour over lamb. Seal bag and marinate in refrigerator 1 hour.
Thread lamb onto metal skewers. Grill over high heat 15 minutes or to desired doneness, turning often.
To serve, remove lamb from skewers. Place lamb in pita bread halves. Top with tomatoes, onions and some of the Yogurt Sauce.
Yogurt Sauce 3/4 cup plain nonfat yogurt 1/2 cup finely chopped cucumber 1 clove garlic, minced Combine all ingredients in small bowl. Cover and refrigerate until ready to serve. Makes 1 cup (PHOTO NOTES: ©1995PIL, Barbecue Cookbook, pg. 61.)