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Lamb Kebabs with Minted Cucumber Sauce

Cucumber Sauce: 1/2 English cucumber
3/4 cup yogurt
1/4 teaspoon minced garlic
1 tablespoon minced parsley
1 tablespoon minced mint
1 tablespoon lemon juice
1 tablespoon olive oil
Salt -- to taste


Lamb:
1 small onion -- roughly chopped
2 tablespoons lemon juice
2 tablespoons olive oil
1 1/2 pounds lamb cut in cubes - (to 1 3/4)
Salt -- to taste
Freshly-ground black pepper -- to taste


Salad:
4 cups salad greens
4 large tomatoes (mixture of colors) -- cored, and thickly sliced


For the Cucumber Sauce: Grate the cucumber and lightly squeeze to remove extra liquid. Combine the yogurt, garlic, parsley, mint, cucumber, lemon juice, oil and salt to taste until well blended. Refrigerate until serving. (Makes 2 cups)


For the Lamb: Heat the grill or broiler. Place the onion, lemon juice and olive oil in the bowl of a food processor. Pulse until the onion is minced. Transfer to a bowl. Add the lamb and toss together to coat the lamb well.


Divide the lamb among 8 metal skewers (Use metal skewers for the kebabs. Wooden skewers just don't cut it when there's no time for soaking). Season with salt and pepper. Grill or broil until medium-rare, 10 minutes, turning every 3 to 5 minutes.


Divide the salad greens among 4 serving plates, and arrange the tomatoes on top. Place 2 skewers atop each salad and top with the sauce. Or serve on one large platter. Serve with some fresh crusty bread or rolls.


This recipe yields 4 servings.


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