Olympic Souvlaki Sandwich

Recipe courtesy of California Ripe Olives.

Recipe Ingredients:

1 1/4 pounds lean lamb leg meat, cut into 1 1/2-inch pieces
1 cup whole California Ripe Olives, pitted
2/3 cup plain low-fat yogurt
1/4 cup chopped green onions
3 tablespoons tahini
3/4 teaspoon kosher salt
1/4 cup lemon juice
1 tablespoon olive oil
1 tablespoon minced garlic
2 teaspoons hot paprika
2 teaspoons dried oregano
1 (10-ounce) green pepper, cut into 1 1/2-inch pieces
1 (6-ounce) red onions, cut into 1 1/2-inch pieces
4 whole wheat pita bread (6 1/2-inch)
8 wooden skewers

Cooking Directions:

1. Count out 24 California Ripe Olives and set aside. Coarsely chop remaining California Ripe Olives and place into a medium sized mixing bowl. Add yogurt, green onions, tahini and 1/4 teaspoon of salt. Cover, refrigerate and set aside.
2. In a separate bowl, whisk together lemon juice, olive oil, garlic, paprika, oregano and remaining salt.
3. Place lamb, peppers, onions and 24 reserved California Ripe Olives in bowl and toss to coat evenly. Cover, refrigerate and marinate for at least 30 minutes.
4. Soak 8 (12-inch) wooden skewers in warm water for 15 minutes.
5. Thread each skewer with a piece of lamb, green pepper, red onion and California Ripe Olive. Repeat pattern twice until all skewers are full.
6. Grill over medium high heat for 6 to 8 minutes, turning as needed. Heat pita rounds over grill for 30 seconds on each side.
7. Slice pitas in half and slather insides with California Ripe Olive and tahini mixture. Slide cooked meat and vegetables from one skewer into each pita half.

Makes 4 servings.

Recipe and photograph courtesy of California Ripe Olives.