I couldn’t quite believe it, but despite how many cookbooks I have (don’t even bother to ask), many of them with a Mediterranean bent, I don’t have a good recipe for lamb kabobs. Joy of Cooking suggests marinating them in yogurt, which worked fine except they tended to stick to the grill. We dipped them in a sauce made from yogurt, mint, and olive oil, and served them with a mint salad. The kabobs themselves ended up tasteless. They reminded me of gyros, which, once we wrapped them up in pita bread, is more or less what they were.
(Photo: Swamp, southern Maryland.)
365 Days of Food 