|1/2 cup(s) plain fat-free yogurt|
|1/4 medium English cucumber(s), halved, seeded, and thinly sliced (1/2 cup)|
|1 Tbsp mint leaves, fresh, thinly sliced|
|1/4 tsp table salt|
|1/8 tsp table salt|
|1 pound(s) lean ground lamb|
|2 tsp ginger root, fresh, peeled and minced|
|2 clove(s) (medium) garlic clove(s), crushed with a press|
|1 tsp ground cumin|
|1/2 tsp paprika, hot, preferably smoked|
|2 cup(s) romaine lettuce, very thinly sliced|
- Spray the grill rack (or grill pan) with nonstick spray. Preheat the grill to medium or prepare a medium fire.
- Stir together the yogurt, cucumber, mint, and the pinch of salt in a serving bowl. Refrigerate, covered, until ready to use.
- Mix together the lamb, ginger, garlic, cumin, paprika, and the
remaining 1/4 teaspoon salt in a medium bowl just until well blended.
With damp hands, form the lamb mixture into 8 (1/2-inch-thick) oval
patties. Thread one patty on each of 8 (6- to 8-inch) metal skewers.
- Place the skewers on the grill rack and grill, turning, until the lamb is browned and cooked through, about 10 minutes. Remove the patties from the skewers. Spread the romaine on a small platter and place the lamb patties on top. Serve with the yogurt sauce. Yields (1/2 cup romaine, 2 lamb patties, and 1/4 cup yogurt sauce per serving.
I also made a side of rice and a side of tomato cucumber salad because that's our normal take out meal and it was great. Judged - awesome "Greek takeout," fast, and healthy!