High Fructose Corn Syrup Free Mint-Cucumber Lamb Kebabs with Yogurt Sauce
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Learn more āIngredients
4 servings
For the kebabs
- 1 Ā½ lb ground lamb
- ā cup yellow onion, grated on the large holes of a box grater and squeezed dry
- 3 cloves garlic, minced
- Ā¼ cup fresh mint leaves, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- Ā½ tsp smoked paprika
- Ā½ tsp ground cinnamon
- Ā¼ tsp cayenne pepper
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 1 tbsp olive oil, for brushing
For the yogurt sauce
- 1 cup plain whole-milk yogurt
- Ā½ english cucumber, grated on the large holes of a box grater and squeezed dry
- 2 tbsp fresh mint leaves, finely chopped
- 1 clove garlic, minced
- 1 tbsp fresh lemon juice
- Ā¼ tsp kosher salt
For serving
- warm flatbread, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Make the yogurt sauce: stir together the yogurt, grated cucumber, 2 tbsp mint, minced garlic, lemon juice, and 1/4 tsp salt in a medium bowl until combined. Cover and refrigerate for at least 30 minutes to let the flavors develop.
- 2
In a large bowl, combine the ground lamb, grated onion, 3 cloves minced garlic, 1/4 cup mint, cumin, coriander, smoked paprika, cinnamon, cayenne, 1 tsp salt, and black pepper. Mix with your hands until the spices are evenly distributed throughout the meat, about 1 minute ā do not overwork.
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