Moroccan Lamb Kefta Skewers with Dairy-Free Yogurt Dip

Ingredients

• about 450 g Ground Lamb
• 1/2 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• 1/4 cup Cilantro (chopped)
• 1/4 cup Parsley (chopped)
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1/4 teaspoon Cinnamon
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 cup Dairy-Free Yogurt (e.g., coconut or soy-based)
• 2 tablespoons Mint (chopped)
• 1 tablespoon Lemon Juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 450 g Ground Lamb, the 1/2 medium Onion (finely chopped), the 2 cloves Garlic (minced), the 1/4 cup Cilantro (chopped), the 1/4 cup Parsley (chopped), the 1 teaspoon Cumin, the 1 teaspoon Paprika, the 1/4 teaspoon Cinnamon, the 1/2 teaspoon Salt, and the 1/4 teaspoon Black Pepper. Use your hands to mix everything together until it is evenly distributed.
2. 2Shape the lamb mixture into 16 small sausage shapes, about 7.62 cm long and 2.54 cm thick. Thread two sausage shapes onto each of 8 skewers.
3. 3Preheat your grill or a grill pan to medium heat, which is approximately 175°C.
4. 4Place the kefta skewers on the preheated grill or grill pan. Cook for 10-14 minutes, turning them every 3-4 minutes, until the lamb is browned on all sides and cooked through. The internal temperature should reach 71°C.
5. 5While the skewers are cooking, prepare the dairy-free yogurt dip. In a small bowl, combine the 1 cup Dairy-Free Yogurt, the 2 tablespoons Mint (chopped), and the 1 tablespoon Lemon Juice. Stir until well combined.
6. 6Remove the kefta skewers from the grill and let them rest for 2 minutes before serving. Serve the Moroccan Lamb Kefta Skewers with the dairy-free yogurt dip on the side.

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