Bite-size Mint Lamb Kebabs With Cucumber-yogurt Di... |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 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 |
4 tablespoons plain yogurt, whipped |
table salt and freshly ground pepper to taste |
1/8 teaspoon cayenne (optional) |
11/2 teaspoons ground cumin |
1 tablespoon dried mint |
2 tablespoons fresh lemon juice |
1 pound boneless lamb, trimmed, cut into 1-inch pieces |
cucumber-yogurt dip |
1 small cucumber, peeled and grated |
1/8 teaspoon table salt |
1 cup plain yogurt, drained of whey |
table salt and freshly ground pepper to taste |
fresh mint for garnish (optional) |
Directions:
1. In a bowl combine the shallots, yogurt, salt, pepper, cayenne, cumin, mint, and lemon juice. Mix well.
2. Add the lamb to the marinade and mix well.
3. . Marinate covered and refrigerated for at least 3 hours.
4. Preheat oven to 350° F.
5. Place the lamb pieces on a foil-lined oven-proof baking sheet. Discard remaining marinade.
6. Bake lamb until browned, turning occasionally, about 12-15 minutes.
7. Serve with a bowl of Cucumber-Yogurt Dip
8. Place the cucumber in a small bowl and toss with the salt. Set aside for about one hour.
9. Squeeze out the excess water from the cucumber. Discard the water.
10. In a bowl, whip the yogurt until it is well mixed. Add salt and pepper to taste.
11. Add the cucumber. Mix well.
12. Refrigerate until ready to use. Garnish with fresh mint if desired.
|
|