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Ingredients

• 6 tablespoons  fresh lemon juice
• 2   large cloves garlic, mashed or crushed through a garlic press
• 1-1/4 teaspoons  ground allspice
• 3/4 teaspoon  kosher salt; more as needed
• 3/4 teaspoon  freshly ground black pepper
• 1/2 cup  plus 2 tablespoons extra-virgin olive oil
• 2 pounds  boneless lamb leg or shoulder meat, trimmed well and cut into 1-1/2-inch cubes (to yield about 1-1/2 to 1-3/4 pounds)
• 1   small head romaine lettuce, washed, dried, and torn or cut into large bite-size pieces (about 6 cups)
• 1   large cucumber, peeled, seeded, and cut into large dice
• 2   tomatoes, cut into large dice
• 1 cup  packed mint leaves (from about 21/2 to 3 ounces mint sprigs), roughly chopped
• 2   pita breads, 5 to 6 inches in diameter

Description

Heat A Gas Grill To Medium. In A Small Bowl, Whisk The Lemon Juice, Garlic, Allspice, Salt, And Pepper. Whisking Constantly, Drizzle In 1/2 Cup Of The Oil. Toss The Lamb Pieces In A Medium Bowl With 2 Tablespoons Of The Vinaigrette. Thread The Lamb Onto T

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