Lamb gyro's

package of flat bread

tomatoes chopped

Romain lettuce

Cucumber sauce recipe

Tandoori Chicken Kabob recipe (without the chicken of course)

Feta cheese

When making the Tandoori marinade we added dried oregano, lemon juice, more garlic, white wine vinegar, a little bit more olive oil, dried basil (only because we didn't have fresh), and two bay leaves, dried onion, and a little bit more garam masala. We didn't measure this extra stuff we just put what we thought would be good. Smells are delicious while we mixed in a bowl then poured over the lamb chunks in a gallon bag, mix good and set in the fridge for a couple hours. The spices will do their job and after putting the lamb on the skewers and grilling you will defiantly be eating tons of them.

Making the gyro:

Take the flat bread, spread cucumber sauce around bread, put a leaf of romaine lettuce in the middle of bread, put about two skewers of lamb on lettuce and sprinkle with tomatoes and feta cheese; fold over and enjoy!!

Tandoori Chicken Kabobs

1 lb. chicken breast tenderloins (I just cut chicken breast in half)

2 Tbs. olive oil

1 tsp. garlic paste ( I used minced)

1 1/2 tsp. garam masala (you can buy it in the spice isle)

1 tsp. grated fresh ginger

Toss chicken with 1 tablespoon oil, garlic paste, garam masala, and ginger. Thread each piece onto a skewer (soak wooden skewers in water for 30 minutes first).

Cook on the grill over medium heat for about 10 minutes or until cooked through.

Recipe tested from Parents magazine