Serves: 4
Total Calories: 312

FOR THE KEBABS:
1 onion, large, peeled
1 green bell pepper, large
12 rib lamb chops (each about 3 ounces and 1 inch thick)
8 tomatoes, fresh, ripe plum
FOR THE SPICE MIXTURE:
1 tablespoon salt, coarse (kosher or sea)
1 teaspoon black pepper, freshly ground
1 teaspoon mint leaves dried
1 teaspoon oregano, dried
1 teaspoon rosemary, dried
3 tablespoons olive oil, extra-virgin, or as needed for brushing
4 pita bread

1. Cut the onion into eight wedges and break each wedge into segments. Stem and seed the bell pepper and cut into strips 1 1/2 inches long and 1/2 inch wide.

2. Thread the ingredients for the kebabs onto the skewers in the following sequence: a lamb chop, a piece of onion, a piece of bell pepper, a tomato (skewered crosswise), a piece of onion, a piece of bell pepper, another lamb chop, more onion and pepper, another tomato, more onion and pepper, and another lamb chop. Run a metal skewer through the meat of each chop at a 60-degree angle to the bone. Arrange the kebabs on a platter or baking sheet, cover loosely with plastic wrap, and set aside, in the refrigerator, until ready to grill.

3. Preheat the grill to high.

4. When ready to grill, prepare the spice mixture. Combine the salt, pepper, mint, oregano, and rosemary in a small bowl, crumbling the rosemary between your fingers.

5. Brush the chops and vegetables on each skewer all over with oil and season generously with the spice mixture. Oil the grill grate, then arrange the kebabs on the hot grate and grill, turning with tongs, until the lamb is cooked to taste, about 12 minutes in all for medium. As the kebabs cook, brush with oil and season with more of the spice mix.

6. Fold a pita around the meat on each skewer and pull out the skewer. Serve immediately.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 312
Calories from Fat: 90

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