Courtesy of PureZing

Serves 4

INGREDIENTS:

1/3 cup olive oil
1 medium onion, finely grated
1 teaspoon thyme leaves, crushed
1 teaspoon sea salt
Freshly ground pepper to taste
2 lbs. boneless leg of lamb
4 Pita bread
1 cup Greek-style yogurt at room temperature
1 clove garlic, pressed or finely minced
2 Tablespoons butter, melted
2 teaspoons sweet paprika

DIRECTIONS:

In a large bowl stir together oil, onion, thyme, salt and grinds of pepper. Trim the lamb of all fat and cut into bite-size cubes. Toss lamb cubes in seasonings and coat well.

Cover and marinate at room temperature 2-3 hours, or refrigerate 5-6 hours, turning meat occassionally.

Thread cubes onto long skewers with an inch at either end without meat. Grill over medium coals 15 minutes until crispy brown on the outside and barely pink on the inside: baste with remaining marinade while cooking.

OR, saute cubes in olive oil and butter until tender.

For each serving, break one Pita bread and put the pieces on the plate. With a fork, push the lamb cubes off the skewers onto the bread pieces. In a bowl, whisk the yogurt with a fork until smooth. Salt and pepper to taste. Pour yogurt over the lamb kebabs.

Heat the butter and add the garlic, cook gently for a few minutes. Stir the paprika into the butter.
Pour butter over the yogurt and serve.