Ingredients
1 large cucumber2 cups sour cream or plain yogurt2 teaspoons lemon juice1/2 teaspoon salt1/8 teaspoon garlic powder1/8 teaspoon dill weed1/8 teaspoon pepperKABOBS:2 cups buttermilk2 teaspoons ground turmeric2 teaspoons curry powder1 teaspoon coarsely ground pepper1 teaspoon chili powder1 teaspoon minced fresh sage1/2 teaspoon salt2-1/2 pounds lean boneless lamb, cut into 1-inch cubes16 cubes fresh pineapple (1-inch)16 cherry tomatoesSALAD:8 cups torn leaf lettuce2 cups torn romaine2 cups torn Bibb or Boston lettuce1/2 large sweet onion, sliced1/2 medium red onion, finely chopped1 medium tomato, chopped1/2 cup bean sprouts1/2 cup green grapes, quartered1/2 cup chopped walnuts1/2 cup crumbled feta cheese1/4 cup butter, softened2 tablespoons honey4 pita breads (6 inches), halved and warmed
Preparation
Peel cucumber and remove seeds. Place cucumber in a food processor; cover and process until finely chopped. Remove half of cucumber; set aside. Process remaining cucumber until pureed. Combine pureed cucumber and reserved cucumber; stir in the sour cream, lemon juice and seasonings. Refrigerate for at least 1 hour.
In a small bowl, combine the first 7 kabob ingredients. Pour 1-1/2 cups marinade into a shallow dish; add the lamb and turn to coat. Cover and refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. On 8 metal or soaked wooden skewers, alternately thread lamb, pineapple and tomatoes.
In a large bowl, combine the lettuces, onions, tomato, sprouts, grapes and walnuts; sprinkle with cheese. Set aside.
Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade.
Beat butter and honey until blended; brush over pitas. Serve with kabobs, salad and sauce.
