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Bone Suckin’ Lamb Kofto Kabobs with Cucumber Sauce

Yields6 ServingsPrep Time15 minsCook Time8 minsTotal Time23 mins

This Greek Lamb Kofto Kabobs recipe is sooo good!

Bone Suckin' Lamb Kofto Kabobs

Lamb
 1 tbsp Bone Suckin’® Hot Seasoning & Rub
 1 tsp Bone Suckin’® Sweet Spicy Mustard
 2 cups Parsley
 1 cup Mint
 1 Shallot
 1 Meyer Lemonzest and juice
 2 Garlic cloves
 1 lb Ground Lamb
 1 tsp Baking Soda
 Sea Salt and Pepperto taste
 2 tbsp Pomegranate Molasses
 1 tsp Stone-ground Mustard
 6 Wooden Skewerssoaked in water for at least 15 minutes
Cucumber Sauce
 ½ tsp Bone Suckin’® Hiccuppin’ Hot Habanero® Sauce
 2 English Cucumbersliced thinly
 ¼ cup Mintleaves picked and minced
 1 Garlic cloveminced
 1 cup Greek Yogurt
 Sea Salt and Pepperto taste
1

Lamb: In a food processor, combine the parsley, mint, shallot, Bone Suckin’® Hot Seasoning & Rub, lemon zest and garlic and pulse until finely minced. Add the mixture to a bowl with the ground lamb, and baking soda; salt and pepper to taste. Knead all of the ingredients together until the mixture is sticky and holds its shape.

2

Tear off a small ball of meat and shape into a fat cylinder. Thread a skewer down the middle of meat cylinder until it is even all the way down. Repeat until the meat mixture is gone. This typically makes 9 skewers. Set aside on parchment paper.

3

Combine the lemon juice, stone-ground mustard, Bone Suckin’® Sweet Spicy Mustard and pomegranate molasses; set aside.

4

Before cooking the food, light the grill to a medium-high heat. Place the skewers on the hot grill and turn every 2 to 3 minutes. Generously brush the pomegranate onto the skewers and cook about 8 minutes apiece. Serve with cucumber sauce on pita bread.

5

Cucumber Sauce: Mix all of the ingredients together in a large bowl, with salt and pepper, cover and chill. Enjoy!

Nutrition Facts

Servings 6