Ingredients
The following ingredients have 4 Servings
- 1 lb ground lamb
- 1/4 cup onion (finely chopped)
- 1 to 2 cloves garlic (finely minced)
- 3/4 teaspoon salt
- Freshly ground black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- Pinch of cayenne (optional)
- 1/4 cup finely chopped fresh cilantro (loosely packed)
- 1/4 cup finely chopped fresh mint (loosely packed)
- Vegetable oil
- Romaine lettuce (torn into bite-sized pieces)
- 2 medium tomatoes (cut into wedges)
- Pita bread or naan (warmed or briefly grilled)
- Lemon wedges
- 1/2 cup plain Greek yogurt
- 1/2 cup cucumber (finely chopped)
- 1 clove garlic (finely minced)
- 1 tablespoon fresh mint (very finely chopped)
- 1 tablespoon freshly squeezed lemon juice
- Salt and freshly ground black pepper
Instruction
- Make the dipping sauce by combining the yogurt, cucumber, garlic, mint and lemon juice in a small bowl. Season to taste with salt and pepper and set aside.
- Place the ground lamb in a large mixing bowl. Add the onion, garlic, cilantro, mint, salt, a few grinds of black pepper, cumin, coriander, cinnamon and cayenne.
- Using your hands, combine the ingredients until thoroughly blended.
- Divide the mixture into 8 equal portions and form them into 3-inch long oval patties.
- Arrange the patties on a platter, cover and refrigerate for 15 minutes.
- Preheat a gas or charcoal grill to medium-high heat (about 450°F).
- Thread the lamb patties on skewers (see notes) and brush all over with a little olive oil.
- Oil the grill grates as well, then add the skewers.
- Grill until the patties are cooked through, 3 to 4 minutes per side.Tip: It helps to have a spatula handy when turning the skewers to prevent the patties from breaking.
- Serve with lettuce, tomato, warm pita (or naan), lemon wedges and the Cucumber-Yogurt dipping sauce.
