Best Cajun Lamb Skewers Sour Cream Dressing Recipes

CAJUN LAMB SKEWERS & SOUR CREAM DRESSING

Steps:

• Brush lamb strips with a little oil then roll in cajun seasoning and thread onto oiled bamboo skewers.
• Cook skewers on a heated, oiled BBQ plate until browned on all sides and cooked to your liking.
• While lamb is cooking, combine all remaining ingredients adding a little water to thin if needed.
• Serve lamb skewers with dressing.

CAJUN DRESSING

Steps:

• Brown sausage in a Dutch oven, stirring to crumble; drain. Add remaining ingredients, and stir well.
• Place mixture in a lightly greased 12-x8-x 2 inch baking dish. Cover and bake at 350°F for 1 hour or until moisture is absorbed.

COCO'S SOUR CREAM DRESSING

Steps:

• Combine milk, buttermilk, mayonnaise, vinegar, cheese and garlic salt in a mixing bowl.
• Mix well with wire whip.
• Fold in sour cream, leaving lumps intact.
• Refrigerate in tightly closed container.

SPICED LAMB SKEWERS

Steps:

• Mix all the marinade ingredients together until well blended.
• Toss in the lamb, marinade for as long as possible then thread onto 12 skewers.
• Cover well and chill until ready to cook.
• Grill for 7-10 mins turning frequently until cooked but a little pink in the centre.

LAMB SKEWER PITAS

Steps:

• Make the sauce: In a medium bowl, mix the yogurt, sour cream, cucumber, onion, dill, vinegar, cumin, honey, salt, cinnamon, pepper and garlic until combined. Set aside in the refrigerator to chill.
• Make the lamb skewers: In a large bowl, combine the lamb, oil, coriander, cumin, salt, allspice, cinnamon and garlic until evenly coated. Divide the meat into 6 portions and form into logs. Thread each log onto a skewer, then transfer to a plate, cover and chill in the refrigerator for at least 30 minutes or up to overnight.
• Heat a cast-iron griddle over medium-high heat until very hot. Brush the griddle with oil. Grill the skewers, turning occasionally, until browned and cooked through, 8 to 10 minutes.
• To serve: Brush the pitas with oil and sprinkle with the zaatar. Add them to the griddle with the lamb and cook until toasted and warm, 2 to 3 minutes per side.
• In a large bowl, toss the cucumber, cilantro, parsley, oregano, onions, tomato and fennel. Add the vinegar and 3 tablespoons oil and toss to combine. Season to taste. Remove the meat from the skewers and place on the pitas; top with some salad. Serve with the lemon wedges and tzatziki sauce.

SOUR CREAM DRESSING

Steps:

• Mash egg yolk, add salt and mustard, sugar and paprika or red pepper.
• Add sour cream and enough vinegar to make it thick and soupy.
• Chop and add egg whites and chopped spring onions.
• Especially good over Spring leaf lettuce.