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MINI LAMB KABOBS WITH YOGURT SAUCE

Recipe by Executive Chef Fredy Hernandez
312-850-9511

Makes: Approximately 24

Ingredients

Lamb Kabobs

24 skewers (about 4 to 6)
2 lb. lamb leg or loin, cut into 1-inch pieces
1 Tablespoon ground cumin
Tablespoon ground fennel
1 teaspoon crushed black pepper
1 cup yogurt, drained
Salt to taste

Yogurt Sauce

cup yogurt, drained
1 Tablespoon lemon juice
1 Tablespoon mint, chopped
cup cucumber, small dice
Salt and pepper to taste

Directions

1. Skewer the lamb tightly and set aside.

2. Combine the cumin, fennel, salt, crushed black pepper, and 1 cup yogurt and mix well. Rub the lamb with the mixture and set in refrigerator for 1-2 hours or overnight.

3. In a small bowl, add drained yogurt, lemon juice, mint, cucumber, salt and pepper, stir and set aside.In the same pan, add the chicken and break into small pieces with a wooden spoon. Stir continuously for 3-5 minutes until slightly brown. Add garlic, onion, pepper mixture, cumin, chili, tomato, chicken broth, salt & pepper, and mix well. Let it cook for 2-4 minutes or until juice is absorbed. Allow to cool before making empanadas.

4. Preheat a skillet or grill; spray with oil, add lamb and cook for about 3 minutes on each side (5 to 6 minutes total for medium rare).

5. Serve the skewer with the sauce on the side.

 

 
 
 
 
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