Spicy Lamb Kabobs With Turkish Cacik
photo by mickeydownunder
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 2 lbs lamb, cubes about 1 inches each
- 2 green peppers
- 2 pints cherry tomatoes
- 2 onions
-
For the marinade
- 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
-
For the cacik
- 2 cucumbers, peeled and grated
- 16 ounces cold plain yogurt
- 2 garlic cloves, minced
- 1 tablespoon of fresh mint
- salt
- olive oil
directions
- 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.
- 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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Reviews
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I loved this but I didn't use lamb as I did not have any, so I used beef. I also used hickory chips in my grill. The flavor was phenomenal. Threw in a teaspoon of garam masala in the marinade and extra cayenne. Yum. I will make this again and next time with lamb. Thanks because this is now my favorite marinade. I like to switch around a bit and get excited when I find something new.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!