Lamb Kabobs with Yogurt-Cucumber Sauce

Ingredients

  • 1 lb ground lamb
  • ¼ cup grated onion
  • ¼ cup bread crumbs
  • 1 egg, beaten
  • 2 Tbsp each fresh parsley and mint, finely chopped
  • 2 Tbsp cilantro
  • 2 cloves garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 1 tsp each ground cumin and coriander
  • 1 tsp each salt and pepper
  • ¼ tsp cinnamon
  • ¼ tsp cayenne pepper
  • 2 lemons, halved
  • YOGURT CUCUMBER SAUCE
  • 1 cup plain 2% Greek yogurt
  • ½ cup cucumber, diced
  • 2 Tbsp lemon juice
  • 2 Tbsp fresh mint, finely chopped
  • 1 tsp honey
  • ½ tsp each ground cumin and coriander
  • ¼ tsp each salt and pepper
  • ½ cucumber, sliced
  • pomegranate molasses (optional)

Equipment

  • bamboo skewers
  • measuring cups and spoons
  • grater
  • cutting board and knife
  • medium-sized mixing bowl
  • small mixing bowl
  • whisk
  • tongs

Prep time:

20

Yields:

20

Recipe attribution:

BC Dairy

KABOBS

  1. Soak bamboo skewers in water for 15 minutes.
  2. In medium-sized mixing bowl, mix together lamb, onion, bread crumbs, egg, parsley, mint, cilantro, garlic, ginger, cumin, coriander, salt, pepper, cinnamon and cayenne.
  3. Shape 2 Tbsp lamb mixture into small sausage shape; repeat with remaining lamb mixture. Thread kabobs lengthwise onto skewers.

  4. Preheat grill to medium-high heat; grease grate well and grill kabobs, turning occasionally, for 10–12 minutes or until cooked through.
  5. Meanwhile, grill lemons, cut side down, for 3 to 5 minutes or until well marked.


YOGURT-CUCUMBER SAUCE

  1. In smaller mixing bowl, whisk together yogurt, cucumber, lemon juice, mint, honey, cumin, coriander, salt and pepper.
  2. Serve kabobs with yogurt sauce, grilled lemons and cucumber slices.


Drizzle kabobs with pomegranate molasses for a hint of sweetness.