Spice-Rubbed Lamb Skewers With Herb-Yogurt Sauce

Ingredients

• 2 pounds boneless leg of lamb in one piece
• 4 tablespoons extra virgin olive oil
• 2 teaspoons Hungarian sweet paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground black pepper
• Salt
• 1 clove garlic
• 1 cup loosely packed flat-leaf parsley leaves
• 1 cup loosely packed cilantro leaves
• 1 cup loosely packed mint leaves
• 1 1/2 cups plain yogurt
• 1 large red onion
• sliced
• 6 pita breads
• split horizontally

Instructions

1. Slice lamb into 12 strips, each 1/2-inch thick, about 2 inches wide and 4 to 6 inches long.
2. Place in a dish and rub with 1 tablespoon oil.
3. Mix paprika, cumin, 3/4 teaspoon pepper and 1/2 teaspoon salt together and rub over meat.
4. Cover and set aside for 4 hours at room temperature.
5. Place 12 8-inch bamboo skewers in water.
6. Mince garlic and herbs by hand or machine.
7. Place in a serving bowl and add yogurt and 2 tablespoons oil.
8. Add 2 to 4 tablespoons cold water to thin to saucelike consistency.
9. Stir in remaining 1/4 teaspoon pepper and add salt to taste.
10. Refrigerate.
11. About 30 minutes before serving, heat grill or broiler.
12. Heat remaining oil in a skillet, add onion and saute over medium heat until just starting to brown.
13. Place in a serving dish.
14. Thread meat on skewers and sear quickly on grill or broiler, 1 1/2 to 3 minutes a side for medium-rare to medium.
15. Arrange on a platter, lightly toast cut sides of pita breads on grill or under broiler.
16. Arrange in a basket.
17. Serve kebabs with pita, onions and sauce.