Ingredients for Spicy Lamb Kabobs With Turkish Cacik
- 1 pound boneless lamb leg or shoulder, cubed
- Green Peppers
- Cherry Tomatoes
- Onions
- Lemon Juice
- 1 tablespoon olive oil
- 2 cloves minced garlic
- Cumin
- Turmeric
- Ground Red Pepper
- 1 cup diced cucumbers
- Plain Yogurt
- Garlic Cloves
- Of Fresh Mint
- 1/2 teaspoon salt
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How to Make Spicy Lamb Kabobs With Turkish Cacik
- **Make the Cacik:** Combine 1 cup diced cucumbers, 2 cloves minced garlic, and 1/2 teaspoon salt in a medium bowl.
- Gently stir in 1 cup plain Greek yogurt with a wooden spoon until well combined.
- Transfer to a serving bowl. Garnish with 2 tablespoons chopped fresh mint and a drizzle of 1 tablespoon olive oil.
- Serve immediately or cover and refrigerate for later. (Refrigerating enhances the flavors!)
- **Prepare the Skewers:** Lightly spray 8-10 metal or wooden skewers with cooking oil to prevent sticking.
- **Assemble the Kabobs:** Thread 1 pound cubed lamb marinated (see ingredient list for marinade details) and your choice of vegetables (e.g., 1 bell pepper, 1 red onion, cherry tomatoes) onto the prepared skewers.
- **Grill the Kabobs:** Preheat grill to medium-high heat. Grill the lamb kabobs for 5-7 minutes per side, or until the lamb reaches your desired internal temperature (145°F for medium).
- **Serve:** Serve the spicy lamb kebobs immediately with the Turkish Cacik, hummus, baba ghanoush, or pita bread.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
32g
Fat
39g
Carbs
4g