Lamb sausage kebabs with tzatziki dip recipe
A juicy take on lamb köfte, these will be a sure-fire hit at any barbecue. Outside the summer months, they can be easily grilled instead. Squeezing the liquid from the cucumber will prevent your tzatziki becoming watery, and don’t make it too far ahead either; it becomes more garlicky the longer it sits.
Ingredients
- 1 large courgette
- 4 spring onions, white parts only, cut in half
- 1 pinch salt and freshly ground black pepper
- 2 tbsp olive oil
- 4 tbsp chopped mint
- 10 cm length of cucumber, around 150g, quartered lengthways and deseeded
- 170 g pot Greek yogurt
- 1 garlic clove, crushed
- 8 fresh lamb sausages
Details
- Cuisine: Turkish
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Soak the skewers in water for 1 hour. This stops them burning during cooking.
- Top and tail the courgette, then, using a potato peeler, cut 16 wide strips lengthways. Place the courgette and spring onions in a bowl and season. Add the oil and 1 tablespoon of mint and marinate for 1 hour.
- To make the tzatziki, grate the cucumber and place in a sieve, pressing down well to remove excess liquid. Mix with the yogurt, garlic, and remaining mint, and season.
- Put the sausages in the courgette marinade and stir to coat. Prick them all over with a fork. Preheat the grill, if using.
- Thread one end of a sausage on to a skewer. Fold a piece of courgette in half, then in half again, and thread on to the skewer. Follow with a piece of spring onion, then another piece of courgette. Top with the other end of the sausage. Repeat to make 8 crescent-shaped kebabs.
Recipe taken from Sausage, Nichola Fletcher, DK, £14.99, dk.com
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