Description
Resham Lamb Kebabs with cucumber yogurt sauce are a little sweet, a little spicy and a lot delicious!
Ingredients
- FOR THE KEBABS:
- 1 pound Ground Lamb
- 2 Tablespoons Honey
- ½ cups Finely Chopped Yellow Onion
- 2 cloves Garlic, Minced
- 2 Tablespoons Finely Chopped Parsley
- 1 Tablespoon Finely Chopped Mint
- ½ teaspoons Salt
- ¼ teaspoons Ginger
- ¼ teaspoons Cinnamon
- ¼ teaspoons Cumin
- ¼ teaspoons Coriander
- ⅛ teaspoons Cayenne Pepper
- ½ Tablespoons Olive Oil (for The Pan)
- FOR THE CUCUMBER SAUCE:
- 1 container (6 Oz. Size) Plain Non-fat Greek Yogurt
- ¾ cups Diced Cucumbers
- ⅛ teaspoons Salt
Preparation
Note: You’ll also need 8 skewers for this recipe, but I threw in a couple extra in case one or two broke or became splintery.
1. On the morning you are planning on making your kebabs, place your wooden skewers in a Ziplock bag with some water. Seal the bag. Put your skewers in a safe place, out of the reach of grabby little fingers that will pop the bag.
2. Preheat your oven to 425ºF.
3. Combine the ground lamb meat, honey, onion, garlic, herbs and spices in a bowl until the mixture is evenly combined. Don’t over mix.
4. Remove skewers from the water. Place your skewers and the olive oil on an old cookie sheet and evenly coat the pan and skewers. Don’t forget this step, otherwise your Resham Lamb will stick to the skewers (I’ve made said mistake)!
5. Divide the meat into eight equal portions. Form each portion around a skewer (leave space at the bottom and top, for holding) and place the kebabs on your cookie sheet.
6. Roast at 425ºF for about 15 minutes until they are browned and cooked through.
7. While the kebabs are cooking, combine the cucumber sauce ingredients in an immersion blender cup or a small bowl. If you don’t have an immersion blender you can use a food processor or a blender
8. Once your kebabs have finished cooking, serve them with your cucumber yogurt sauce.
