Grilled lamb skewers with yoghurt and mint dip

Name: Grilled lamb skewers with yoghurt and mint dip
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 4 Garlic clove; 750 g minced lamb; 1 TEASPOON ground cumin; 1 egg (size M); 3 TABLESPOONS dried cranberries; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 1/4 (approx. 125 g) Flatbread; 2 stem(s) Mint; 400 g Whole milk yoghurt; 7-10 Tbsp Sugar; 8 Metal skewers

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
4 Garlic clove
750 g minced lamb
1 TEASPOON ground cumin
1 egg (size M)
3 TABLESPOONS dried cranberries
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
1/4 (approx. 125 g) Flatbread
2 stem(s) Mint
400 g Whole milk yoghurt
7-10 Tbsp Sugar
8 Metal skewers

Directions

1
Peel onion and garlic and cut into fine cubes, except for 2 cloves of garlic. Knead minced meat, caraway, egg, cranberries, onion and half of the garlic cubes, season with 1 tsp salt and 1/2 tsp pepper. Form approx. 32 small, oval meatballs from the minced mass and put 4 on each skewer. Heat 2 tablespoons of oil in a large grill pan. Fry the skewers on each side over medium heat for 5-7 minutes
2
Press 2 cloves of garlic. Cut flat bread into large cubes (2.5 x 2.5 cm). Heat 2 tablespoons of oil in a frying pan, fry the bread cubes and garlic for about 4 minutes while turning them until crispy. Season with salt and pepper. Remove from the pan and place on kitchen paper
3
Wash the mint, shake dry, pluck leaves from the stalks and cut into fine strips, except for 4 leaves. Mix yoghurt, remaining garlic cubes and mint, season with 1 pinch of sugar, salt and pepper. Pour the yoghurt dip into 4 small bowls and garnish each with a mint leaf. Arrange the flatbread on plates with 2 skewers and a small bowl of dip