• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons ground cumin

  2. 3 large garlic cloves, minced

  3. 3 tablespoons extra-virgin olive oil

  4. Salt and freshly ground pepper

  5. 1 1/4 pounds boneless leg of lamb steaks,

  6. 1 inch thick, cut into 1-inch cubes

  7. 1 European seedless cucumber, peeled and cut into 3-inch lengths

  8. 1 cup plain whole milk yogurt

Instructions Jump to Ingredients ↑

  1. Light a grill or preheat a grill pan. In a large bowl, combine the cumin, garlic and olive oil. Season generously with salt and pepper, then add the lamb and turn to coat. Thread the lamb onto 8 skewers. Let stand for 10 minutes.

  2. Meanwhile, working over a medium bowl, grate the cucumber on the large holes of a box grater, stopping when you get to the seedy center. Stir the yogurt into the grated cucumber. Transfer the mixture to a strainer lined with a coffee filter or paper towel and let drain for 10 minutes. Transfer the cucumber salad to a serving bowl.

  3. Grill the lamb kebabs over moderately high heat until charred and medium rare, about 7 minutes. Let rest for 5 minutes, then serve with the cucumber salad.


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