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Saturday, July 5, 2014

Frank About... Blueberry Lamb Kebabs and the Webb City Farmers Market

This weekend I was fortunate enough to be invited to put on another cooking demonstration. I choose blueberries as a focal point, this week, as seen on Cooking With Carol from Tuesday where I made Blueberry Upside Down Cake. For the Webb City Farmers Market demo, I chose something a little bit different, blueberry lamb kebabs with a yogurt cucumber mint sauce, basically a tzatziki sauce. I love being able to showcase fresh herbs from Fredrickson Farm, responsibly raised lamb from Sunny Lane Farm, and gorgeous fresh blueberries from Robertson Family Farm! I will add pictures when I have them uploaded from the demo, but for now, here is the recipe! 



Blueberry Lamb Kebabs

1 lb. lean ground lamb
1 C. blueberries (fresh or frozen), roughly chopped
1/4 C. shallots, minced
1 Tblsp garlic, minced
2 Tblsp fresh mint
1 tsp. lemon zest
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. salt
1 tsp. black pepper
1 tsp. smoked paprika
1 tsp. crushed red pepper
1/4 tsp. ground cloves
skewers

Yougurt Cucumber Mint Sauce:
1 C. plain Greek yogurt
1/2 C. cucumber, peeled, seeded, and grated
2 Tblsp. fresh mint, chopped
1 Tblsp. fresh dill, chopped
1 Tblsp. fresh lemon juice
1/2 tsp. salt
1/2 tsp. black pepper

1.  Combine all the sauce ingredients and chill until ready to serve. 

2.  Preheat oven to 400°F. If using wooden skewers, soak in water for at least 10 minutes. 

3.  Combine all the kebab ingredients.

4.  Using wet hands, form the lamb mixture into oblong sausage shapes and mold around the 
     top half of each skewer. 

5.  Bake on a baking sheet for 10-12 minutes.  Broil an additional 5 minutes to brown the 
     outside surface. You may also grill over medium heat.

6.  Serve kebabs with the yogurt mint cucumber sauce. You may serve atop a bed of seasoned 
     couscous, and/or pita bread. 

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