The kitchen has become our go-to-place in these days of self-isolation and social distancing, triggered by the COVID-19 crisis. As many of us are spending more time honing our culinary skills, we are also learning about the journey of our local milk, meat, fish and produce to our plates. To help you along your epicurean adventure, Alooatta.com has partnered with the BC Dairy Association to bring you this delicious series of South Asian recipes.

Lamb Kabobs with Yogurt Cucumber Sauce

Yield: 12

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Equipment:

• bamboo skewers

• grill

• tongs

• mixing bowls

• whisk

Ingredients:

Kabobs:

• 1 lb (500 g) ground lamb

• 1/4 cup (60 mL) grated onion

• 1/4 cup (60 mL) bread crumbs

• 1 egg, beaten

• 2 tbsp (30 mL) each finely chopped fresh parsley and mint

• 2 tbsp (30 mL) cilantro

• 2 cloves garlic, minced

• 1 tbsp (15 mL) minced fresh ginger

• 1 tsp (5 mL) each ground cumin and coriander

• 1 tsp (5 mL) each salt and pepper

• 1/4 tsp (1 mL) cinnamon

• 1/4 tsp (1 mL) cayenne pepper

• 2 lemons, halved

Yogurt Cucumber Sauce:

• 1 cup (250 mL) plain 2% Greek yogurt

• 1/2 cup (125 mL) diced cucumber

• 2 tbsp (30 mL) lemon juice

• 2 tbsp (30 mL) finely chopped fresh mint

• 1 tsp (5 mL) honey

• 1/2 tsp (2 mL) each ground cumin and coriander

• 1/4 tsp (1 mL) each salt and pepper

• 1/2 cucumber, sliced

Instructions:

1. Kabobs: Soak bamboo skewers in water for 15 minutes. Mix together lamb, onion, bread crumbs, egg, parsley, mint, cilantro, garlic, ginger, cumin, coriander, salt, pepper, cinnamon and cayenne.

2. Shape 2 tbsp (30 mL) lamb mixture into small sausage shape; repeat with remaining lamb mixture. Thread kabobs lengthwise onto skewers.

3. Preheat grill to medium-high heat; grease grate well and grill kabobs, turning occasionally, for 10 to 12 minutes or until cooked through. Meanwhile, grill lemons, cut side down, for 3 to 5 minutes or until well marked.

4. Yogurt Cucumber Sauce: Stir together yogurt, cucumber, lemon juice, mint, honey, cumin, coriander, salt and pepper.

5. Serve kabobs with yogurt sauce, grilled lemons and cucumber slices.

Tip: Drizzle kabobs with pomegranate molasses for a hint of sweetness.