Serves: 1 Time: 30 minutes Difficult: Medium
- 4-6 oz. ground lamb meat
- 3 T. chopped mint and oregano, 1 T. reserved for the cucumber salad
- tsp. cumin
- tsp. coriander
- 1/4 c. Greek yogurt
- 1 lemon, zested and juiced
- 1 tsp. agave
- 1/4 cucumber, thinly sliced
- 1/4 small red onion, thinly sliced
- oil, salt, pepper
Mix together the lamb, herbs, cumin, coriander, and season with salt and pepper. Mold the lamb mixture into four equal patties.
Heat a grill pan. Drizzle it with olive oil. Put the lamb patties onto the skewers and cook for 5-6 minutes on each side.
Meanwhile, mix together half of the lemon juice, all of the zest, and yogurt. Season with salt and pepper.
In another bowl, whisk together the remaining lemon juice and agave. Whisk in 1 T. of olive oil. Add the cucumbers, reserved herbs and onion and stir to coat.
Plate the salad and dollops of the Greek yogurt. Lay the skewers on top of the yogurt.