Recipe by JackieOhNo!
Posting for ZWT 6. If you are looking for a kabob with a kick, this is it! Lamb is marinaded in a spicy blend of herbs, creating a flavorful lamb kabob. Cacik has a million different uses. Use as a dip for kebabs, pita dip, or eat it alone, it has the most fabulous flavor.
Top Review by mickeydownunder
I thought this was GREAT!
Seasoning and yogurt sauce is VERY healthy, first rate!
SO simple, easy to make, TRUE!
Cooked lamb on wooden skewers two minutes each side...gets two thumbs lambs up too lol
- 907.18 g lamb, cubes about 1 inches each
- 2 green peppers
- 946.38 ml cherry tomatoes
- 2 onions
For the marinade
- 29.58 ml lemon juice
- 118.29 ml olive oil
- 4.92 ml garlic, minced
- 2.46 ml cumin
- 1.23 ml turmeric (or more if desired, depending on how spicy you desire)
- 0.25 ml ground red pepper or 0.25 ml cayenne
For the cacik
- 2 cucumbers, peeled and grated
- 453.59 g cold plain yogurt
- 2 garlic cloves, minced
- 14.79 ml of fresh mint
- olive oil
Directions See How It's Made
- 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.