Bite-Size Mint Lamb Kebabs with Cucumber-Yogurt Dip
From raventx1 17 years ago
- 20 minutes to make
- Serves 4
This delightful and simple dish can be served as a light lunch or an appetizer. The dip can be prepared up to a day in advance. Can be served with pita bread and an undressed green salad--use the dip as the dressing--so double the recipe.
Ingredients
- 3 shallots, minced shopping list
- 4 tablespoons plain yogurt, whipped shopping list
- table salt and freshly ground pepper to taste shopping list
- 1/8 teaspoon cayenne (optional) shopping list
- 1½ teaspoons ground cumin shopping list
- 1 tablespoon dried mint shopping list
- 2 tablespoons fresh lemon juice shopping list
- 1 pound boneless lamb, trimmed, cut into 1-inch pieces shopping list
- cucumber-Yogurt Dip shopping list
- 1 small cucumber, peeled and grated shopping list
- 1/8 teaspoon table salt shopping list
- 1 cup plain yogurt, drained of whey shopping list
- table salt and freshly ground pepper to taste shopping list
- fresh mint for garnish (optional) shopping list
How to make it
- In a bowl combine the shallots, yogurt, salt, pepper, cayenne, cumin, mint, and lemon juice. Mix well.
- Add the lamb to the marinade and mix well.
- . Marinate covered and refrigerated for at least 3 hours.
- Preheat oven to 350° F.
- Place the lamb pieces on a foil-lined oven-proof baking sheet. Discard remaining marinade.
- Bake lamb until browned, turning occasionally, about 12-15 minutes.
- Serve with a bowl of Cucumber-Yogurt Dip
- Place the cucumber in a small bowl and toss with the salt. Set aside for about one hour.
- Squeeze out the excess water from the cucumber. Discard the water.
- In a bowl, whip the yogurt until it is well mixed. Add salt and pepper to taste.
- Add the cucumber. Mix well.
- Refrigerate until ready to use. Garnish with fresh mint if desired.
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