Quick Blueberry Lamb Kebabs

Lamb Kebabs

• 1 lb (450 g) lean ground lamb
• 1 cup (150g) BC blueberries, fresh or frozen, roughly chopped
• ¼ cup (40 g) shallots. very finely diced
• 1 tbsp (15 ml) garlic, crushed
• 2 tbsp (30 ml) fresh mint, chopped
• 1 tsp (15 ml) lemon zest, finely grated
• 2 tsp (10 ml) ground cumin
• 2 tsp (10 ml) ground coriander
• 1 tsp (5 ml) salt
• 1 tsp (5 ml) black pepper
• 1 tsp (5 ml) mild smoked paprika
• 1 tsp (5 ml) hot chili flakes or powder, optional
• ¼ tsp (pinch) ground clove

Yogurt Cucumber Mint Sauce

• 1 cup (240 ml) Greek or Balkan 10% m.f. yogurt
• ½ cup (60 g) cucumber, seeded and grated
• 2 tbsp (30 ml) fresh mint, chopped
• 1 tbsp (15 ml) fresh dill, chopped
• 1 tbsp(15 ml) lemon juice
• ½ tsp (2.5 ml) salt
• ½ tsp (2.5 ml) black pepper

1. Pre-heat oven to 400F/205C. If using wooden skewers, soak in water for 10 minutes.
2. Grease a baking sheet and 12 flat 6” skewers with vegetable oil.
3. In a bowl, mix all the kebab ingredients together.
4. With wet hands, form the lamb mixture into oblong sausage shapes around the top ends of the oiled skewers.
5. Place on baking sheet and bake on the top rack of a pre-heated oven for 8-10 minutes, finish on broil to brown for another 5-8 minutes. Alternatively, BBQ on a medium heat for 15-18 minutes.
6. Mix all yogurt sauce ingredients together and chill until ready to serve.
7. Serve kebabs with yogurt cucumber mint sauce and pita.