Lamb Kebabs
Add a Middle Eastern flair to your dinner experience with lamb kebabs. A robust flavor of lamb eaten in a pita, served with mint, red onions, and yogurt-cucumber dressing for easy hands on eating.
Servings: 4 pitas
Equipment
- Large Mixing Bowl
Ingredients
- 12 oz ground lamb
- 1/2 medium onion (finely chopped)
- 1/2 cup parsley (minced)
- 1 TBS olive oil
- 1 tsp cumin seeds
- 1/2 tsp cinnamon
- 1 tsp coarse salt
- 1/2 tsp black pepper
- 4 pitas
- red onions and mint leaves as garnish
Yogurt Cucumber dressing
- 1/2 cup non-fat plain Greek yogurt
- 1/4 cucumber
- 1 tsp dried dill weed
- 1/2 tsp Kosher salt
Instructions
- In a small skillet on medium to low heat sprinkle the cumin seeds, every 30 seconds or so shake the skillet to move the cumin seeds around. Do this for about 3 minutes until the cumin seeds are toasted.
- Put the cumin seeds in a pepper grinder and grind your seeds to add to the ground lamb
- In a large mixing bowl, add all the ingredients
- Combine with your hands until mixed in (but don't overmix)
- Using about 1/4 cup of the meat mixture form a 2 inch oval and place on a rimmed baking sheet sprayed with cooking oil
- Continue to form each oval until you have used all your meat
- Cover and place in fridge for 1 hour minimum and up to 1 day
- Preheat oven to 375 degrees
- Thread on skewer (if using wooden skewers, soak in water 30 minutes before)
- Place lamb kebabs on a cooling rack over a rimmed sheet
- Bake for 10 minutes or until internal temperature reaches 140 degrees
- Place under broiler to brown for 1 to 2 minutes (watch to make sure it doesn't burn)
- If you prefer you can grill your kebabs; brush grill grates with oil, grill kebabs, turning as needed, cook until the internal temperature reaches 140 degrees for medium
- Serve in a pita with yogurt-cucumber dressing, red onions, and mint leaves
Yogurt Cucumber Dressing
- Peel and coarsely chop the cucumber
- In a small bowl, combine all the ingredients
- Refrigerate for 30 minutes
- Serve with lamb kebabs and pitas