Bite-Size Mint Lamb Kebabs with Cucumber-Yogurt Dip

By Monica Bhide
(Serves 4)
This delightful and simple dish can be served as a light lunch or an
appetizer. The dip can be prepared up to a day in advance.

3 shallots, minced
4 tablespoons plain yogurt, whipped
Table salt and freshly ground pepper to taste
1/8 teaspoon cayenne (optional)
1 1/2 teaspoons ground cumin
1 tablespoon dried mint
2 tablespoons fresh lemon juice
1 pound boneless lamb, trimmed, cut into 1-inch pieces

In a bowl combine the shallots, yogurt, salt, pepper, cayenne, cumin,
mint, and lemon juice. Mix well. Add the lamb to the marinade and mix well.
Marinate covered and refrigerated for at least 3 hours. Preheat oven to 350 F.
Place the lamb pieces on a foil-lined ovenproof baking sheet. Discard
remaining marinade. Bake lamb until browned, turning occasionally, about
12-15 minutes. Serve with a bowl of Cucumber-Yogurt Dip (recipe below).

The lamb kebabs can be kept warm in a 200°F oven, until ready to serve.

Cucumber-Yogurt Dip

1 small cucumber, peeled and grated
1/8 teaspoon table salt
1 cup plain yogurt, drained of whey
Table salt and freshly ground pepper to taste
Fresh mint for garnish (optional)

Place the cucumber in a small bowl and toss with the salt. Set aside for
about one hour. Squeeze out the excess water from the cucumber. Discard the
water. In a bowl, whip the yogurt until it is well mixed. Add salt and pepper
to taste. Add the cucumber. Mix well. Refrigerate until ready to use. Garnish
with fresh mint if desired.

Sandy U.

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