Lamb Kebabs With Minted Cucumber Sauce

Recipe Ingredients

		Cucumber Sauce
1/2		English cucumber
3/4 cup	177ml	Yogurt
1/4 teaspoon	1.3ml	Minced garlic
1 tablespoon	15ml	Minced parsley
1 tablespoon	15ml	Minced mint
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Olive oil
		Salt - to taste
		Lamb
1		Onion - roughly chopped (small)
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Olive oil
1 1/2 lbs	681g / 24oz	Lamb cut in cubes - (to 1 3/4)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Salad
4 cups	948ml	Salad greens
4 cups	250g / 8.8oz	Tomatoes (mixture of colors) - cored, and (large)
		Thickly sliced

Recipe Instructions

For the Cucumber Sauce: Grate the cucumber and lightly squeeze to remove extra liquid. Combine the yogurt, garlic, parsley, mint, cucumber, lemon juice, oil and salt to taste until well blended. Refrigerate until serving. (Makes 2 cups)

For the Lamb: Heat the grill or broiler. Place the onion, lemon juice and olive oil in the bowl of a food processor. Pulse until the onion is minced. Transfer to a bowl. Add the lamb and toss together to coat the lamb well.

Divide the lamb among 8 metal skewers (Use metal skewers for the kebabs. Wooden skewers just don't cut it when there's no time for soaking). Season with salt and pepper. Grill or broil until medium-rare, 10 minutes, turning every 3 to 5 minutes.

Divide the salad greens among 4 serving plates, and arrange the tomatoes on top. Place 2 skewers atop each salad and top with the sauce. Or serve on one large platter. Serve with some fresh crusty bread or rolls.

This recipe yields 4 servings.

Each serving: 467 calories; 278 mg sodium; 151 mg cholesterol; 24 grams fat; 7 grams saturated fat; 13 grams carbohydrates; 49 grams protein; 2.60 grams fiber.

Source:
The Los Angeles Times, 09-19-2001

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