Souvlaki

We had dinner at L+H's last night and they hooked us up with some H&F pita.

What do you do with pita? I make tzatziki. And Josh wanted htipiti, which is a Greek red bell pepper dip. And while we were determining what to do with dinner, Josh suggested lamb. On our freezer list, he found some Colorado lamb that I had pre-marked for kebobs. So we found that, defrosted it, and I marinated it the way I do normal pork for souvlaki (oregano, salt, pepper, lemon juice, olive oil) for 30 min and the fried it up. It was the best damn souvlaki I've ever made.