Directions

• 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 seven kabob ingredients. Pour
• 1-1/2 cups marinade into a large resealable plastic bag; add the
• lamb. Seal bag and turn to coat; refrigerate for at least 1 hour.
• Cover and refrigerate remaining marinade for basting.
• Drain and discard marinade. On eight 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 145°; medium, 160°; well-done,
• 170°), basting frequently with reserved marinade.
• Beat butter and honey until blended; brush over pitas. Serve with
• kabobs, salad and sauce. Yield: 8 servings.