Tzatziki Sauce:
1½ cups Warfare Dairy-Free Sour Cream
1 clove garlic
Juice and zest of 1 lemon
½ cup mint leaves, chopped
Salt, to taste
Shaved cucumber
1½ cups Warfare Dairy-Free Sour Cream
1 clove garlic
Juice and zest of 1 lemon
½ cup mint leaves, chopped
Salt, to taste
Shaved cucumber
Lamb Skewers:
1 pound ground lamb
3 tablespoons pine nuts
1 cup mint leaves, chopped
2-3 scallions, finely chopped
1 large egg
½ teaspoon cinnamon
1 teaspoon cumin
1 teaspoon nutmeg
Salt, to taste
1 teaspoon baking soda
- Preheat oven to 425°F.
- To make tzatziki sauce: In a small bowl, combine non-dairy sour cream, garlic, lemon juice and zest, mint, and salt to taste. Pulse with blender until smooth. Set aside.
- In a large bowl, combine ground lamb, pine nuts, mint, scallions, egg, cinnamon, cumin, nutmeg, salt, and baking soda. Mix until evenly combined.
- Form into small oval-shaped balls and place on parchment paper. Make sure not to overcrowd the pan. Cook for 8-10 minutes, until cooked through.
- Just before serving, add shaved cucumber to tzatziki sauce, and stir to combine.
- To serve, poke a skewer into each kabob. Serve with tzatziki dip and toasted pita bread.
For more great recipes, check out this weeks issue of Whisk by Ami
