Grilled Lamb and Cherry Curry Aioli Pita

This recipe works for: Main Dish

  • 2 cups Red wine, such as Merlot
  • 1 teaspoon Garlic powder
  • 2 tablespoons Red chili flakes
  • 2 pounds Leg of lamb, cut into 1-inch cubes
  • 2/3 cup Mayonnaise
  • 1/4 cup Oregon Cherry Growers Rainier Cherries, minced
  • 1/2 teaspoon Curry Powder
  • To taste Salt and pepper
  • 4 each Pita pocket, warmed
  • 1/2 cup Red onion, peeled, sliced thin
  • 1/2 cup Lettuce, shredded

To prepare the lamb:

Combine the red wine, red chili flakes, and garlic powder in a large bowl. Add lamb; toss to coat. Refrigerate, covered, for 4-8 hours. Remove lamb from marinade; discard marinade. Thread 4-5 cubes of lamb onto metal skewers.

To make the aioli:

Mix the mayonnaise, Rainier Cherries, and curry powder in a bowl until combined.

To prepare the sandwich: 

Heat grill to high; season with oil.

Grill lamb for 8-10 minutes, turning every 2 minutes, until meat is cooked to desired doneness. Season with salt and pepper.

To build one sandwich, spread 2 tablespoons of aioli inside each pita pocket. Fill with 6 ounces of grilled lamb, sliced red onion

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.