Grill-roasted Vegetable Pita Sandwiches with Grilled Lamb

Name: Grill-roasted Vegetable Pita Sandwiches with Grilled Lamb
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps balsamic vinegar; 2 teaspoons freshly ground black pepper, divided; 3 teaspoons coarse kosher salt, divided; 1 large eggplant, quartered lengthwise and cut into 1-in.-thick slices; 118 milliliters crumbled feta cheese; 3 cloves garlic, chopped; 907 grams lamb, cut into 1 1/2-in. chunks; 9 Tbsps extra-virgin olive oil, divided; 8 mini pitas, halved; 2 red bell peppers, stemmed, seeded, and sliced into 3/4-in.-wide wedges; 2 peeled red onions, sliced into 1-in.-wide wedges; 118 milliliters red wine; 3 Roma tomatoes, seeded and quartered lengthwise; 59 milliliters soy sauce; 59 milliliters coarsely chopped walnuts; 2 Tbsps Worcestershire; 2 smalls zucchini, sliced crosswise into 1/4-in.-thick slices

Grill-roasted Vegetable Pita Sandwiches with Grilled Lamb might be just the main course you are searching for. This recipe makes 8 servings with 729 calories, 28g of protein, and 48g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes around 45 minutes. A mixture of lamb, wine, feta cheese, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

In a large bowl, whisk together 2 tbsp. olive oil, soy sauce, Worcestershire, red wine, 1 tsp. salt, and 1/2 tsp. pepper. Stir in lamb and refrigerate 3 hours or overnight.

Ingredients you will need

Worcestershire Sauce

Olive Oil

Soy Sauce

Red Wine

Pepper

Lamb

Salt

Equipment you will use

Whisk

Bowl

Prepare a gas or charcoal grill for indirect heat. If using a gas grill: Turn all burners to high and close lid. When temperature inside grill reaches 400, lift lid and turn off one of the burners. The area over the turned-off burner is the indirect heat area. If using a charcoal grill: Light 50 to 60 briquets and let burn until covered with ash, 20 to 30 minutes. Mound to one side. The area over the section cleared of coals is the indirect heat area.

Equipment you will use

Grill

In a large bowl, toss peppers, onions, eggplant, zucchini, and tomatoes with remaining olive oil, remaining salt and pepper, and garlic.

Ingredients you will need

Salt And Pepper

Olive Oil

Eggplant

Tomato

Zucchini

Peppers

Garlic

Onion

Equipment you will use

Bowl

Transfer vegetables to a rimmed baking sheet (not nonstick).

Ingredients you will need

Vegetable

Equipment you will use

Baking Sheet

Put baking sheet on indirect heat area and cook until vegetables are beginning to get very tender, 30 to 60 minutes, tossing vegetables every 15 minutes.

Ingredients you will need

Vegetable

Equipment you will use

Baking Sheet

Drizzle vegetables with balsamic vinegar, toss to coat, and cook 15 minutes more.

Ingredients you will need

Balsamic Vinegar

Vegetable

Remove baking sheet from grill and let vegetables cool.

Ingredients you will need

Vegetable

Equipment you will use

Baking Sheet

Grill

Prepare grill for lamb: If using gas, turn all burners to medium-high. If using charcoal, add about 5 briquets (if the coals look significantly burned down) to bring the heat back to medium-high.

Ingredients you will need

Lamb

Equipment you will use

Grill

Toast walnuts in a medium frying pan over low heat on the stovetop, tossing frequently, until light golden and fragrant, about 10 minutes.

Ingredients you will need

Walnuts

Toast

Equipment you will use

Frying Pan

Stove

Transfer to a medium bowl and toss with feta and cooled vegetables.

Ingredients you will need

Vegetable

Feta Cheese

Equipment you will use

Bowl

Skewer lamb onto 4 metal skewers (10 to 12 in.) and grill 5 minutes per side for medium (if using charcoal, grill over direct heat). With a fork, push lamb off skewers and into a bowl.

Ingredients you will need

Lamb

Equipment you will use

Metal Skewers