Spiced Lamb Kebabs Brochettes with Cucumber Sour Cream Dip

Spiced Lamb Kebabs Brochettes paired with a cooling Cucumber Sour Cream Dip

Ingredients:

Lamb Kabobs:

• 3 tablespoon of vinegar
• 1 tablespoon of paprika
• 2 garlic cloves (crushed)
• 1 tablespoon of cayenne pepper powder
• 1 of cinnamon
• ½ of salt
• 600 grams of cubed lamb meat
• Wooden skewers

Sour Cream Dip:

• ½ cucumber
• 250 grams of sour cream
• ½ of salt
• ½ of sugar
• 1 tablespoon of dried dill
• ½ garlic clove (crushed)

Step 1:

Add the the cinnamon, cayenne pepper powder, garlic, salt, paprika and vinegar to a mixing bowl and stir.

Step 2:

Marinade the cubed lamb meat with the mix and leave overnight in the fridge.  

Step 3:

Thread the meat onto water-soaked wooden skewers.

Step 4:

Peel the cucumber and slice in half to scoop out the seeds. Shred the cucumber with a grater to form a pulp and squeeze to remove the juices.

Step 5:

Mix the cucumber pulp with the sour crème, salt, sugar, dried dill, garlic.

Step 6:

Heat your Grillstream to around 200°C and grill the lamb until cooked through.

Step 7:

Serve the Kabobs with the Cucumber Sour Cream Dip.