Greek Lamb Kebabs With Garden-Fresh Dipping Sauce
- Ready In:
- 30mins
- Ingredients:
- 16
- Yields:
-
30-35 kebabs
ingredients
-
Kebabs
- 30 -35 wooden skewers (6-8 inches long) or 30 -35 metal skewers (6-8 inches long)
- 2 1⁄2 - 3 lbs ground lamb
- 1 cup finely chopped onion
- 1⁄2 cup chopped fresh parsley
- 1⁄4 cup tomato sauce
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
-
Dipping Sauce
- 1 cup plain yogurt
- 1 cup sour cream
- 1 large cucumber, peeled and cut into chunks
- 4 garlic cloves
- 2 tablespoons chopped fresh mint leaves or 1 1/2 teaspoons dried mint
- 3 tablespoons olive oil
- 4 teaspoons red wine vinegar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon onion powder
directions
- To make kebabs: preheat the boiler on high or preheat outdoor grill. If using wooden skewers, soak them in water for 15-20 minutes.
- In a large bowl, combine all the kebab ingredients and mix well.
- Roll the mixture into 30 to 35 sausage-like shapes about 2 to 3 inches long and place on cookie sheets.
- Place one skewer into the end of each lamb roll and broil or grill for 5 to 7 minutes per side, turning once, until cooked through.
- To make dipping sauce: blend all the sauce ingredients in a food processor or blender until smooth. Serve immediately or place in a covered bowl and chill until ready to use. Makes about 3 cups of sauce.
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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!!