'HEART SMART SUPPER' ~ LAMB KABOBS WRAPPED in PITA / TABBOULEH (TABOULI)

~ Dicentra 'Gold Heart'

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LAMB KABOBS WRAPPED in PITA

~ 'Guilt free' delicious choice for the holiday weekend

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1 1/2 lbs. boneless leg of Spring lamb, cut in cubes

1/3 cup extra-virgin olive oil

2 Tbsp. chopped fresh thyme

2 Tbsp. chopped fresh oregano

2 cloves minced garlic

juice and zest of 1 fresh lemon

1 tsp. coarse salt

1 tsp. freshly ground pepper

1 cup plain yogurt

1 clove minced garlic

1 Tbsp. chopped fresh thyme

1 Tbsp. chopped fresh oregano

1 Tbsp. fresh lemon juice

4-6 large pitas

Tabbouleh (Tabouli)

• Place lamb in large bowl. Combine olive oil, thyme, oregano, garlic, lemon juice, zest, and salt & pepper. Toss with lamb and marinate for several hours.
• Combine yogurt, garlic, thyme, oregano and lemon juice. Set aside.
• Thread lamb cubes on skewers. Broil or grill about 4-5 minutes on each side for medium-rare.
• Meanwhile, toast pitas lightly on the grill until warmed.
• Remove lamb from skewers and place on Tabbouleh. Drizzle with yogurt dressing and wrap firmly into a roll. (4-6 servings)

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TABBOULEH (TABOULI)

1 cup fine bulgur or cracked wheat

1 cup chopped Italian parsley

1 seeded and chopped English cucumber

1 minced onion

3 chopped scallions

2 chopped and seeded Roma tomatoes

2 Tbsp. chopped mint

1 clove minced garlic

1/2 cup freshly squeezed lemon juice

1/2 cup extra-virgin olive oil

12 chopped black olives

• Soak cracked wheat in water to cover for 20 minutes. Drain any water that has not been absorbed.
• Add parsley, cucumber, onion, scallions, chopped tomatoes, mint, garlic, lemon juice and olive oil. Mix well. Add chopped black olives and let set for 2 hours for flavors to meld.
  

Gardener's Note: This brilliant 'old-fashioned' bleeding heart POPS in a shade garden . Surprisingly hearty with long lasting blooms, its sunny leaves will glow throughout spring and summer.