| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Greek |
Jude1 |
4 |
servings |
INGREDIENTS
| 500 |
g |
Minced lean lamb |
| 1/4 |
c |
Dried breadcrumbs |
| 1 |
pk |
MAGGI Garden Mint Gravy Mix |
| 2 |
tb |
Milk |
| 1 |
|
Egg – beaten |
| 2 |
tb |
Chopped parsley |
|
|
Freshly ground black pepper |
|
|
Oil |
| 1/4 |
c |
Nestle reduced cream |
| 1/4 |
c |
Plain unsweetened yoghurt |
| 2 |
ts |
Lemon juice |
| 3/4 |
ts |
MAGGI Garlic Stock Powder |
| 1/4 |
|
Telegraph cucumber; cut into small |
|
|
; cubes |
INSTRUCTIONS
Combine the lamb, breadcrumbs, gravy mix, milk, egg, parsley and black
pepper in a bowl.
Mix thoroughly.
Shape into 24 meatballs, 2-3 cm in diameter.
Place on skewers. Brush the meat with oil.
Cook over a preheated barbecue or under a preheated grill for 10-12 minutes
or until the lamb is golden brown and cooked through. Turn the skewers
during cooking.
While the lamb is cooking, prepare the sauce. Combine the cream, yoghurt,
lemon juice and stock powder. Mix well, then stir in the cucumber.
Serve with the Skewered Lamb.
Note: If using bamboo skewers soak them in cold water for 3-4 hours to
prevent them from burning.
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