Loaded with fresh herbs and warm spices, these tasty barbecued ground lamb skewers are served with grilled lemons and a tangy yogurt sauce.
1 lb (500 g) ground lamb
1/4 cup (60 mL) grated onion
1/4 cup (60 mL) bread crumbs
1 egg, beaten
2 tbsp (30 mL) each finely chopped fresh parsley and mint
2 tbsp (30 mL) cilantro
2 cloves garlic, minced
1 tbsp (15 mL) minced fresh ginger
1 tsp (5 mL) each ground cumin and coriander
1 tsp (5 mL) each salt and pepper
1/4 tsp (1 mL) cinnamon
1/4 tsp (1 mL) cayenne pepper
2 lemons, halved
YOGURT CUCUMBER SAUCE:
1 cup (250 mL) plain 2% Greek yogurt
1/2 cup (125 mL) diced cucumber
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) finely chopped fresh mint
1 tsp (5 mL) honey
1/2 tsp (2 mL) each ground cumin and coriander
1/4 tsp (1 mL) each salt and pepper
1/2 cucumber, sliced
Kabobs: Soak bamboo skewers in water for 15 minutes. Mix together lamb, onion, bread crumbs, egg, parsley, mint, cilantro, garlic, ginger, cumin, coriander, salt, pepper, cinnamon and cayenne.
Shape 2 tbsp (30 mL) lamb mixture into small sausage shape; repeat with remaining lamb mixture. Thread kabobs lengthwise onto skewers.
Preheat grill to medium-high heat; grease grate well and grill kabobs, turning occasionally, for 10 to 12 minutes or until cooked through. Meanwhile, grill lemons, cut side down, for 3 to 5 minutes or until well marked.
Yogurt Cucumber Sauce: Stir together yogurt, cucumber, lemon juice, mint, honey, cumin, coriander, salt and pepper.
Serve kabobs with yogurt sauce, grilled lemons and cucumber slices.
This classic, one-pan meal is perfect for those nights when you want to treat your family to something delicious and hearty without the big cleanup. For added creaminess, add a generous dollop of sour cream!