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Day 88: Greek Lamb Kebabs with Tzatziki, and Blueberry, Lemon & Coconut Squares

Lamb+Kabobs

Happy Food on a Stick Day! In honour of this beloved holiday (honestly, who comes up with these? and to what panel do they apply for approval?) we did all sorts of food on a stick this morning at CBC. The favourite were the lamb kebabs. (OK, the bacon wrapped peroghies on a stick were probably the favourite, but the lamb was well-received too.)

I made sure there was some left over. These are really just a meatball mixture made with ground lamb instead of beef (although you could use beef, or half and half) and spiced with cumin, garlic, ginger, cinnamon, with currants and crumbled feta stirred in. You could turn it into meatballs if you like, or take a small handful and shape it into a sort of log around a bamboo skewer. Grill them, broil them, or cook them in a skillet in a little olive oil – awkward, but the only option when you’re working on a hot plate set on a file cabinet outside a studio.

Either way, they’re perfect to dip into garlicky tzatziki, or to stuff a pita along with chopped tomato, cucumber, purple onion, and a big glop of tzatziki.

Lamb-Kabobs-900x676
Lamb-Kabobs-900x676

Greek Lamb Kebabs

Recipe link

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March 28, 2008

Ingredients

1 lb. ground lamb or lean ground beef (or half and half)

1 small onion, peeled and grated

1/2 cup soft bread crumbs (about 1 slice of bread), bulgur or couscous

1/2 cup crumbled feta (optional)

4 cloves garlic, crushed

1 large egg

2-4 Tbsp. currants or chopped raisins

1 Tbsp. grated fresh ginger

1 tsp. cumin

1/4 tsp. ground cinnamon

1/4 tsp. salt

olive or canola oil, for brushing

Directions

1Preheat oven to 400° F. Soak some bamboo skewers in water for at least 10 minutes to prevent them from burning when you cook the kebabs.

2

3Combine all the ingredients in a large bowl. Shape handfuls of the meat mixture into flattened sausages about 3” long around the ends of the skewers. Place on a rimmed cookie sheet, brush with olive oil and roast, turning often, until cooked through.

4

5Makes 12 kebabs.

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6 comments on “Day 88: Greek Lamb Kebabs with Tzatziki, and Blueberry, Lemon & Coconut Squares

  1. twomittens
    March 28, 2008 at 10:42 pm

    I can’t believe how much you cook! This looks amazing. And fancy. And yummy.

  2. joan w
    April 7, 2008 at 8:54 pm

    Hi Julie,
    I saw your greek kebabs recipe in the Edmonton Journal and made it tonight served with brown rice and tzatziki sauce. My 3 kids and husband ate the entire recipe. No leftovers. They started out tentatively, but the 2 teenage boys went back for a third helping each. We loved it, and it will definitely be made again.

    Thank you!

    Joan W

  3. Alex Barker
    September 28, 2008 at 9:44 pm

    I used the lamb Kabob recipe for a High School assignment and it was pretty easy for me, even though I’ve never cooked before.

    Thanks very much.

  4. Colleen
    December 6, 2008 at 2:46 pm

    The squares are absolutely delicious! I used saskatoons that I had picked from my yard and stashed i the freezer. The lemon makes it so fresh- I love the combination of tart and sweet! Thanks for the awesome recipe Julie…I am taking it to a dinner party tonight!

  5. wanda
    September 5, 2009 at 6:00 am

    i think this fod above me is so qood i am makinq it for my cookout

  6. angela
    July 10, 2010 at 11:23 am

    the squares are super yum. I used spelt flour and sucanat (natural sugar cane, granulated) and it was delish. Totally didn’t need the full cup of sugar in the topping. I could have used 1/2 cup and it still would have been bangin. Thanks for the recipe Julie!

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