Wood-Grilled Lamb Kabobs at Union

Little pockets of heaven, more like. Union executive chef Jeremy Saccardi marinates overnight then skewers fresh boneless Colorado lamb before grilling over hickory and mesquite wood. Fresh, locally made pita dough is toasted to-order in a brick oven, then wrapped around the grilled lamb along with English cucumber slices, teardrop tomatoes, house-made tzatziki sauce and a little micro-mint. These mini gyros make a nice mini dinner, too. $21 for three, in Aria, 693-8300, LightGroup.com.



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