1 pound boneless lamb leg or shoulder, cut into small chunks
1/8 cup balsamic vinegar
1/3 cup olive oil
2 large cloves garlic, minced
1 teaspoon salt
2 teaspoons dried oregano
1/2 teaspoon cumin powder
black pepper to taste
1/4 small onion, sliced
For the Vegetable Skewers:
7-8 baby portabello mushrooms (button or crimini can be substituted) about 8 ounces in weight
1 medium onion, cut into chunks
8 ounces cherry or grape tomatoes
salt and pepper
skewers (if using wooden, soak in water at least 30 minutes before grilling)
Begin by trimming any excess fat off the lamb and then cut into small chunks to fit your skewers. About 1 inch. Place in a large bowl.
Place all of the seasoning ingredients, oil and vinegar over the meat. Mix well to coat. Add sliced onions over the meat and mix well with your hands.
Cover with plastic wrap and refrigerate at least 8 hours to allow the meat to absorb all the wonderful flavors and so that it tenderizes beautifully.
take the marinated meat out of the refrigerator and allow it to come to room temperature before grilling. (NEVER place cold meat on a hot grill).
Heat your grill. If using a grill pan, heat over medium-low heat.
Prepare your vegetable skewers.
Clean the mushrooms by wiping with a damp towel and remove the stems. The stems can be frozen in an a freezer bag for later use in soups or stuffing.
Place the mushrooms and onion chunks in a large bowl and drizzle with olive oil. Season with salt, pepper and oregano. Toss to coat.
Do the same with the tomatoes.
Thread the tomatoes on skewers.
Thread the mushrooms and onions on skewers as well.
Thread the marinated lamb on skewers.
Place the veggie skewers and the lamb skewers on the hot grill and cook for about 15 minutes, rotating the skewers every 3 minutes.
Brush the veggie skewers with any oil that is left in the bowl they were seasoned in. This will help them char.
Warm the pita bread and place onto a plate. Place the grilled lamb over the pita and serve with the grilled vegetables and tzatziki sauce.