I’m a very good friend. That’s why, when my friend and coworker Charlotte admitted it had been way too long since we hung out outside of work and invited herself over for some dinner and hot-tubbing, I happily obliged. On a gorgeous Friday evening I could have taken the easy route and ordered pizza (it would have been very nice pizza from my favorite local place, but still.) I knew she’d appreciate a home-cooked meal so I set out to find the perfect recipe. I couldn’t quite figure out what I was in the mood for, so I took a peek through my “meal ideas” folder in my internet favorites and soon realized I was craving lamb and delicious Mediterranean flavors and grilling. I knew Charlotte and my husband would be just as thrilled for this too.
very slightly adapted from Whole Foods
1 pound ground lamb
8 ounces nonfat Greek style yogurt, divided
1/4 cup finely chopped cilantro
1/4 cup finely chopped yellow onions
2 tablespoons finely chopped mint
2 teaspoons Mediterranean seasoning (for example, Penzeys Greek Seasoning)
3 tablespoons tahini
juice from 1/2 of a lemon
2 cloves finely chopped garlic (1 would be fine, especially if you’re not a garlic lover)
Salt and pepper to taste
Pita or lavash flat bread
Soak the skewers in warm water while preparing the meat mixture (hopefully they don’t dry out on you!)
Combine the lamb, 1/2 of the yogurt, cilantro, onion, mint, and seasoning in a bowl. Mix well. Divide into 8 equal portions. Work each portion into a ball, slide it onto a skewer and gently form into a sausage shape. Place all of the prepared skewers on a baking sheet and refrigerate for several hours or overnight.
To make the sauce, combine remaining yogurt, tahini, lemon juice, garlic, salt & pepper in a blender and process until smooth, adding water to thin it out just a bit (you want it to remain slightly thick).
To serve, we lightly grilled pieces of lavash, topped them with a slice of eggplant, a lamb sausage, and drizzled the sauce over it. The combination with the smokey grilled eggplant was fantastic!
Nutritional Info (includes lamb and yogurt sauce only)
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 32.6 g
Cholesterol: 82.8 mg
Sodium: 98.4 mg
Total Carbs: 4.9 g
Dietary Fiber: 1.1 g
Protein: 26.3 g