Lamb Brochette w/ Raita Cucumber Sauce

Macy’s chef, Tim Scott, is busy getting ready for this year’s Macy’s Glamorama.  This is one of the biggest events that benefits the Children’s Cancer Research Fund.  He is here to show us a meal that you can make at home to glam up your own dinner!

Lamb Brochette

1 1/2 lbs ground lamb
3 garlic cloves finely chopped
1 jalapeno, seeded and finely chopped
3 Tablespoon chopped cilantro
1/2 Teaspoon Garam masala
1 Tablespoon fresh lemon juice
1 Teaspoon salt
½ Teaspoon  pepper

Mix ingredients together loosely, form mixture on 6 or 8 inch skewer.

Prep grill pan or griddle on moderately high heat

Place on grill pan or griddle, lower temperature to medium, Cook brochette until releases from pan, turn brochette, and repeat cooking procedure.

Approximately 2 minutes on each side.

Serves 6-8 guests

Serve with Raita Cucumber Sauce

Raita Cucumber Sauce

2 Cups plain Greek yogurt
1/2 Cup minced cucumber
1 tablespoon fresh lemon juice
1/4 Cup chopped mint
1/2 Cup minced sweet yellow onion
1/2 teaspoon salt

Assemble ingredients in medium mixing bowl

Chill

Serve with warm lamb brochettes