Loaded with fresh herbs and warm spices, these tasty barbecued ground lamb skewers are served with grilled lemons and a tangy yogurt sauce.
Equipment
bamboo skewers
grill
tongs
mixing bowls
whisk
Ingredients
KABOBS:
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
Directions
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.
Fresh mozzarella is best enjoyed, well, fresh, but can be wrapped tightly in cling film and stored up to 1 week in the refrigerator or frozen up to 3 months.