Lamb Skewers with Mint “Yogurt” Sauce and Cucumber Salad
Serve this Middle Eastern feast tapas-style in small bowls or on a large platter. It’s a great way for people to assemble their own little bites. BBQs are casual, so even though not everyone is standing at the grill and cooking, it’s a nice way to get people involved in the process.
Ingredients
Lamb Skewers1 pound ground lamb
3 tablespoons pine nuts
½ cup chopped mint
2-3 scallions, finely chopped
1 egg
1 teaspoon baking powder
½ teaspoon cinnamon
1 teaspoon cumin
1 teaspoon nutmeg
Salt, to taste
Mint “Yogurt” Sauce 1 cup non-dairy sour cream, such as Wayfare
¼ cup chopped mint
2 cloves garlic
Juice and zest of one lemon
Salt, to taste
Black pepper, to taste
Cucumber Salad3-4 Persian cucumbers, spiralized or julienned
2-3 radishes
¼ red onion, diced
¼ cup dill, chopped
3 tablespoons olive oil
½ teaspoon salt
Freshly ground pepper, to taste
1 teaspoon red wine vinegar
Juice and zest of ½ lemon
4 flatbreads
Preparation
Preheat grill to high heat.
In a large bowl, combine ground lamb, pine nuts, mint, scallions, egg, baking powder, cinnamon, cumin, nutmeg, and salt. Mix until combined. Shape small handfuls of lamb mixture into football-shaped rounds. Grill for 5-6 minutes, or until cooked through. Thread a skewer through each lamb kebab.
To make yogurt sauce, blend sour cream, mint, garlic, and lemon juice and zest in food processor. Season with salt and pepper to taste.
To make cucumber salad, combine all ingredients in large bowl. Toss to combine.
Grill flatbreads for a few minutes per side, until slightly charred. Serve with lamb, cucumber salad, and mint yogurt sauce.