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Grilled Lamb Skewers with Spicy Yogurt Dressing

1 tablespoon olive oil
2 medium yellow onions, finely diced
1 pound ground lamb
2 scallions (white part only), minced
2 garlic cloves, minced
1 tablespoon minced fresh mint
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
16 wooden skewers
1 cup yogurt dressing

2 cups plain yogurt
1/2 teaspoon cayenne pepper or to taste
1 tablespoon finely chopped fresh mint
Salt and pepper

The day before serving, heat the olive oil in a saute) pan over
low heat. Add the onions and cook slowly until translucent, about
30 minutes. Drain any excess oil.

Break the ground lamb up into a bowl. Add the onions, scallions,
garlic, mint, salt, and pepper. Mix well. Cover and refrigerate
overnight. When ready to serve, soak 16 six-inch wooden skewers
in water for 30 minutes. (This helps prevent the skewers from
burning on the grill.) Preheat a grill (high heat).

Divide the lamb mixture into 16 equal pieces. Shape each piece into
a 1-inch diameter log, approximately 3-inches long. Thread each
piece lengthwise onto a skewer.

Grill lamb to medium rare, turning once, about 5 minutes. Serve
with yogurt dressing.

Serves 4.

To make the dressing: Mix the yogurt, cayenne, and mint in a small
bowl. Season to taste with salt and pepper. Serve at room temperature
with the lamb skewers.


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