Preheat your barbecue or indoor grill to medium-high. Lightly oil the grill surface. Grill the lamb kebabs 6 to 8 minutes, turning occasionally, or until cooked to desired doneness. Set lamb kebabs on a plate. Warm the naan bread on the grill about 30 seconds per side, and then set one on each of 4 plates. Slide the meat off one of the skewers on to one of the pieces of naan. Repeat this step with the other skewers and naan. Let diners dress up their lamb and naan with there preferred toppings, before folding up the naan and devouring.

Note: Naan bread is sold in our Deli Department and bread aisle. Lamb kebabs are sold in our Meat Department.

Recipe Options: Instead of lamb kebabs, top the naan with the meat from grilled chicken kebabs. Instead of naan, use pita bread. For a spicy taste, once the lamb and toppings are on the naan, sprinkle all with a few crushed chili flakes before serving.