Quick Blueberry Lamb Kebabs with Yogurt Cucumber Mint Sauce

Quick Blueberry Lamb Kebabs with Yogurt Cucumber Mint Sauce

Lamb Kebab ingredients

  • 1 lb (450 g) lean ground lamb
  • 1 cup (150g) B.C. blueberries, fresh or frozen, roughly chopped
  • ¼ cup (40 g) shallots, very finely diced
  • 1 tbsp (15 ml) garlic, crushed
  • 2 tbsp (30 ml) fresh mint, chopped
  • 1 tsp (15 ml) lemon zest, finely grated
  • 2 tsp (10 ml) ground cumin
  • 2 tsp (10 ml) ground coriander
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) black pepper
  • 1 tsp (5 ml) mild smoked paprika
  • 1 tsp (5 ml) hot chili flakes or powder (optional)
  • ¼ tsp (pinch) ground clove

Yogurt Cucumber Mint Sauce ingredients

  • 1 cup (240 ml) Greek or Balkan 10% fat yogurt
  • ½ cup (60 g) cucumber, seeded and grated
  • 2 tbsp (30 ml) fresh mint, chopped
  • 1 tbsp (15 ml) fresh dill, chopped
  • 1 tbsp(15 ml) lemon juice
  • ½ tsp (2.5 ml) salt
  • ½ tsp (2.5 ml) black pepper

Instructions

  1. Pre-heat oven to 400F/205C. If using wooden skewers, soak in water for 10 minutes.
  2. Grease a baking sheet and 12 flat 6” skewers with vegetable oil.
  3. In a bowl, mix all the kebab ingredients together.
  4. With wet hands, form the lamb mixture into oblong sausage shapes around the top ends of the oiled skewers.
  5. Place on baking sheet and bake on the top rack of a pre-heated oven for 8-10 minutes, finish on broil to brown for another 5-8 minutes. Alternatively, BBQ on a medium heat for 15-18 minutes.
  6. Mix all yogurt sauce ingredients together and chill until ready to serve.
  7. Serve kebabs with yogurt cucumber mint sauce and pita.

Yields: 12 kebabs & 1½ cups of sauce

Turn dinner into healthy lunchbox options for the kids

Turn dinner into healthy lunchbox options for the kids

Blueberry Prosciutto Goat Cheese Flatbread

Ingredients

  • 1 (250 g) pre-made uncooked pizza dough
  • 3 tbsp (45 mL) olive oil, divided
  • ½ cup (50 g) leeks, finely diced
  • ½ tsp (2.5 mL) chili flakes
  • ¾ cup (110 g) B.C. blueberries, fresh or frozen
  • ⅓ cup (40 g) prosciutto, sliced
  • ⅓ cup (50 g) goat cheese, crumbled
  • 1 cup (20 g) arugula or spinach
  • 1 tsp (5 mL) lemon juice
  • ¼ cup (20 g) parmesan cheese, thinly shaved

instructions

  1. Position oven rack in the centre and pre-heat oven to 425°F/163°C.
  2. On a lightly floured surface, roll out pizza dough to about 7” x 14”.
  3. Oil a baking sheet with 1 tbsp of olive oil. Transfer rolled dough to the oiled baking sheet.
  4. Top dough with 1 tbsp olive oil, leeks, and chili flakes. Bake for 7-8 minutes until light brown.
  5. Remove from the oven, top with blueberries, prosciutto and goat cheese.
  6. Bake for another 5-7 minutes until golden brown.
  7. In a bowl, toss the arugula, remaining oil and lemon juice.
  8. Place arugula salad and parmesan shavings on pizza and serve immediately.