Grilled Lamb Kebabs with Yogurt Mint Sauce

This is a recipe for juicy seasoned lamb with a Moroccan flair!
Recipe by Chef Heidi Fink

Instructions

Kebabs

• Place onion and fresh herbs in the work bowl of a food processor. Grind to a fine puree. (Alternatively, mince everything finely by hand.)
• Place this mixture in a medium bowl.
• Add the salt, paprika, cumin, allspice, turner, ginger, yogurt and lamb.

• Mix well, using your hands to make sure that all the ingredients are distributed evenly and the kebab mixture in uniform in colour and texture.
• If using wooden skewers, soak in warm water for at least 20 minutes prior to using.
• Preheat gas or charcoal grill.
• Divide lamb mixture into 12 even pieces.
• Mould each piece into a sausage shape, about 8 to 10 cm long. Wrap each one around the sharp end of one of the skewers, so that they look a bit like the photo. Place in fridge until ready to use.
• Make the Mint sauce. When you are finished. Move back to Kebabs.
• Brush grill with oil or spray with a grill spray. Grill lamb kebabs over medium-hot fire for about 5 to 6 minutes per side, until lightly charred and juices are running clear. Be careful while turning the kebabs. If they are sticking, use a thin metal flipper to help turn them.

Yogurt Mint sauce

• Make this separately while your kebabs are marinating.
• Choose Tree Island Plain Cream Top if you want a lighter dip or Tree Island Greek Natural if you prefer your sauce thicker.
• Mix together the finely chopped mint, yogurt and the salt in a small serving bowl. Stir well to mix. Let sit to meld the flavours.
• Serve kebabs immediately with mint sauce for dipping.
• Warm flatbreads and a big salad of BC vegetables & greens will complete the meal!