Spicy Lamb Kabobs With Turkish Cacik |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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If you are looking for a kabob with a kick, this is it. Lamb is marinaded in a spicy blend of herbs, creating a flavorful lamb kabob. Cacik has a million different uses. Use as a dip for kebabs, pita dip, or eat it alone, it has the most fabulous flavor. Ingredients:
2 lbs lamb, cubes about 1 inches each |
2 green peppers |
2 pints cherry tomatoes |
2 onions |
2 tablespoons lemon juice |
1/2 cup olive oil |
1 teaspoon garlic, minced |
1/2 teaspoon cumin |
1/4 teaspoon turmeric (or more if desired, depending on how spicy you desire) |
1 pinch ground red pepper or 1 pinch cayenne |
2 cucumbers, peeled and grated |
16 ounces cold plain yogurt |
2 garlic cloves, minced |
1 tablespoon fresh mint |
salt |
olive oil |
Directions:
1. Make Cacik: In a mixing bowl, combine cucumbers and garlic. Add salt to taste. Mix in yogurt with wooden spoon. Transfer to serving bowl. Garnish with mint and drizzle olive oil on top. Serve immediately or cover and refrigerate.
2. Prepare skewers by spraying a light coat of cooking oil to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until desired doneness. Serve with hummus, baba ghannouj, or turkish cacik, a cucumber yogurt sauce for dipping.
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