March 21, 2010

Lamb Brochettes with Minted Yogurt Dip

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By Megan Valentine

Story Published: Jul 12, 2007 at 9:57 AM EDT

Story Updated: Jul 12, 2007 at 9:57 AM EDT

Ingredients

For Kofte:

¾ lb. lean ground lamb
1 medium onion, grated
3 garlic cloves, finely chopped
2 tsp. ground cumin
1 tsp. ground coriander
grated zest of one lemon
2 Tbsp. finely chopped cilantro leaves
1 ½ tsp. salt & ¼ tsp. cayenne pepper, or to taste

For dip:

¾ cup whole milk yogurt
¼ cup mint leaves, finely chopped
¼ cup Italian parsley leaves, finely chopped
2 Tbsp. fresh lemon juice
salt & cayenne pepper, to taste

Directions

Pre-soak wooden skewers for at least 20 minutes.

Place all Kofte ingredients in bowl of food processor and pulse until well combined.
Divide Kofte into 20 equal-size pieces. With wet hands, form pieces into oval shapes.

Thread one oval onto each pre-soakes skewer. Cover and refrigerate 30 minutes.

Combine all dip ingredients in a bowl. Adjust seasonings to your taste, cover and reftigerate for at least 30 minutes for flavors to blend.

Preheat broiler, barbecue grill or cast iron grill pan. Broil or grill about 3 minutes on each side and serve with the chilled yogurt sauce.

Recipe Courtesy: Chef Roy Harland, Slates Restaurant

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