Greek style lamb

Ingredients

Quantity		Ingredient
500	grams	Minced lean lamb
¼	cup	Dried breadcrumbs
1	pack	MAGGI Garden Mint Gravy Mix
2	tablespoons	Milk
1		Egg - beaten
2	tablespoons	Chopped parsley
		Freshly ground black pepper
		Oil
¼	cup	Nestle reduced cream
¼	cup	Plain unsweetened yoghurt
2	teaspoons	Lemon juice
¾	teaspoon	MAGGI Garlic Stock Powder
¼		Telegraph cucumber; cut into small
		; cubes

Directions

Combine the lamb, breadcrumbs, gravy mix, milk, egg, parsley and black pepper in a bowl.

Mix thoroughly.

Shape into 24 meatballs, 2-3 cm in diameter.

Place on skewers. Brush the meat with oil.

Cook over a preheated barbecue or under a preheated grill for 10-12 minutes or until the lamb is golden brown and cooked through. Turn the skewers during cooking.

While the lamb is cooking, prepare the sauce. Combine the cream, yoghurt, lemon juice and stock powder. Mix well, then stir in the cucumber.

Serve with the Skewered Lamb.

Note: If using bamboo skewers soak them in cold water for 3-4 hours to prevent them from burning.

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