Greek Lamb Kebabs With Garden-Fresh Dipping Sauce - cooking recipe

Ingredients

Kebabs
30 -35 wooden skewers (6-8 inches long) or 30 -35 metal skewers (6-8 inches long)
2 1/2 - 3 lbs ground lamb
1 cup finely chopped onion
1/2 cup chopped fresh parsley
1/4 cup tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
Dipping Sauce
1 cup plain yogurt
1 cup sour cream
1 large cucumber, peeled and cut into chunks
4 garlic cloves
2 tablespoons chopped fresh mint leaves or 1 1/2 teaspoons dried mint
3 tablespoons olive oil
4 teaspoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon onion powder

Preparation

To make kebabs: preheat the boiler on high or preheat outdoor grill. If using wooden skewers, soak them in water for 15-20 minutes.
In a large bowl, combine all the kebab ingredients and mix well.
Roll the mixture into 30 to 35 sausage-like shapes about 2 to 3 inches long and place on cookie sheets.
Place one skewer into the end of each lamb roll and broil or grill for 5 to 7 minutes per side, turning once, until cooked through.
To make dipping sauce: blend all the sauce ingredients in a food processor or blender until smooth. Serve immediately or place in a covered bowl and chill until ready to use. Makes about 3 cups of sauce.