Tunisian Lamb Kabobs With Yogurt Cucumber Sauce Recipe
Tunisian Lamb Kabobs With Yogurt Cucumber Sauce did not turn out as good as my mom used to make it but I still enjoyed it. These kebabs are perfect with yogurt cucumber sauce and probably that's why Tunisian Lamb Kabobs With Yogurt Cucumber Sauce turned out to be a hit. You will like it for sure!
Summary
CuisineAfrican
Ingredients
| KABOBS | ||
| Garlic | 1 Clove (5gm), chopped | |
| Lemon juice | 2 Tablespoon | |
| Vegetable stock | 2 Tablespoon | |
| 1 hot dried chili, seeded and minced | ||
| 1/4 cup low-fat yogurt | ||
| Ground coriander | 1 Teaspoon | |
| Turmeric | 1/4 Teaspoon | |
| 1 pound lean lamb, cut into 1-inch cubes | ||
| 2 medium-size onions, quartered and separated into layers | ||
| 1 cup low-fat yogurt | ||
| 1/2 cup peeled, seeded, and chopped cucumbers | ||
| 1/4 cup low-fat cottage cheese | ||
| Ground coriander | 1/2 Teaspoon (SAUCE) | |
| Black pepper | 1 Dash (SAUCE) | |
| Dry mustard | 1/4 Teaspoon (SAUCE) | |
Directions
To make kabobs: Combine the garlic, lemon juice, stock, chilies, yogurt, coriander, and turmeric.
Pour over the lamb and marinate overnight.
Skewer the lamb cubes alternately with the onion pieces.
Broil for 10 to 13 minutes or until cooked to desired degree, turning often.
To make the sauce: Line a strainer with cheesecloth and let the yogurt drain for 2 hours.
Combine the yogurt with the cucumbers, cottage cheese, coriander, pepper, and mustard in a blender.
Process on medium speed until blended but not smooth.
Drizzle over the kabobs.
Pour over the lamb and marinate overnight.
Skewer the lamb cubes alternately with the onion pieces.
Broil for 10 to 13 minutes or until cooked to desired degree, turning often.
To make the sauce: Line a strainer with cheesecloth and let the yogurt drain for 2 hours.
Combine the yogurt with the cucumbers, cottage cheese, coriander, pepper, and mustard in a blender.
Process on medium speed until blended but not smooth.
Drizzle over the kabobs.
Chef
