cucumber yogurt salad

These Catalan lamb skewers are made with lamb marinated in garlic, cumin, and paprika, and are served with a red pepper sauce and yogurt-cucumber salad.

Catalan Lamb Skewers

cilantro leaves

paprika

salt

cumin

garlic

lime juice

olive oil

leg of lamb

chiles,

red bell pepper, roasted, stemmed, and seeded

sofregit

Kosher salt

plain whole-milk yogurt (not Greek-style)

mint leaves

(5 oz) English cucumber, peeled, any seeds removed, and thinly sliced on the diagonal

In a large resealable plastic bag, combine the cilantro, paprika, salt, cumin, garlic, lime juice, and olive oil. Add the lamb and shake to coat. Press the air out of the bag, seal, and toss in the refrigerator to marinate for at least 4 hours or preferably overnight.

If using wooden skewers, soak them in water at least 1 hour before grilling.

Make the lamb skewers

Bring a small saucepan of water to a boil over high heat. Add the chiles, remove the pan from the heat, and let stand until the chiles are soft, about 20 minutes.

Transfer the drained chiles to a blender or food processor. Add the roasted red pepper, sofregit, olive oil, lime juice, and cumin and season generously with salt. Pulse until the mixture is smooth and very thick.

Make the pepper sauce

In a medium bowl, stir together the yogurt, mint, and a generous pinch salt. Add the cucumber and toss to coat. Use immediately or chill for up to 3 hours.

Make the cucumber-yogurt salad

Place a grill pan over medium heat or prepare a charcoal or gas grill for direct grilling over medium heat.

Remove the lamb from the marinade and thread 4 to 5 pieces on each skewer. Grill the skewers, turning once, until the meat is charred in spots and the desired degree of doneness, about 8 minutes for medium-rare.

Divvy the cucumber yogurt salad among plates and top with the skewers. Drizzle the pepper sauce over the skewers and salad and pass any extra pepper sauce on the side.

Assemble the Catalan lamb skewers

Jajik is a refreshing yogurt salad made with cucumbers, mint and garlic. It's the perfect side to serve with grilled meat or rice. It's easy to make and only takes a few minutes. Must try!

Jajik (Cucumber, yogurt &amp; mint salad)

cucumber

yogurt

dry mint (or substitute with fresh)

garlic (optional)

Wash and dry the cucumber, then using a teaspoon, spoon out the seeds from the inside. This is optional but it ensures the salad doesn't get watery, especially if you're leaving it in the fridge for a while

Finely dice the cucumber to your desired size. I like mine chunky, but you can adjust this. If you want it to be more like a dip, you can grate the cucumber

Mix together the yogurt, cucumber, mint, salt, and garlic. Taste and adjust. Raw garlic can have a strong taste, so if you're not a fan you can skip it or use garlic powder for a more subtle taste

Serve chilled with a drizzle of olive oil

This refreshing Lebanese-style creamy cucumber salad (Kh’yar bi laban) requires just 5 ingredients and can be served as a dip, side, and party accompaniment! Plus, this cucumber yogurt salad recipe is healthy, low-carb, gluten-free, and can be made dairy-free!

Lebanese Creamy Cucumber Yogurt Salad (Kh’yar bi laban)

plain yogurt (or Greek Yogurt)

small cucumbers (Lebanese cucumbers) (or 1/2 English cucumber)

mint

tsp salt

garlic (crushed/minced)

Wash your cucumbers and pat them dry with a kitchen towel. Then slice lengthwise and chop into small pieces. Or optionally slice into thin slices.If you want to salt the cucumbers to remove excess liquid, then do it at this point. Add the cucumber to a large bowl or sieve and sprinkle with salt. Leave to rest for 20-30 minutes, lightly squeeze out the excess liquid and blot with some kitchen towel - then continue with the recipe.

Step 1: prepare the cucumbers

Finely chop or crush the garlic.

Combine all of the ingredients in a bowl and mix well. Allow to chill in the fridge for at least 30 minutes for better flavor, and then serve!For even better flavor, allow the cucumber mint salad to marinate for a couple of hours in the fridge before serving.

Step 2: Mix the creamy cucumber salad

You can store this cucumber yogurt dip in the refrigerator for between 1-2 days. If you set some of the yogurt sauce aside, then that is fridge-friendly for 3 days.Though the cucumber salad is ready to eat immediately, I suggest leaving it to marinate in the fridge for a few hours. The flavors will develop and the cucumber becomes tender.Note that, over time, the moisture within the cucumbers will thin the yogurt dressing and it can become watery/mushy. You can make this better with the tips mentioned above, though it won&#039;t avoid it entirely.

How To Store

i do not like mint at all, except when it's growing in the yard
our family made this with dill instead of mint
and as many of you know, dill goes great with cucumber
also, instead of yogurt, use kefir.  lifeway makes great kefir

with dill and kefir, this becomes another dish called tzatziki, the better variation of cucumber salad

Looking forward to trying this! We enjoy tzatziki and I love the idea of using mint instead as we have an over abundance of it growing. I also like all the alternatives you’ve mentioned and the add-ins.  Sounds delicious! Thank you for all the tips and advice.

Basic recipe is simple, easy and delicious.
Commentary is very helpful.

https://content.jwplatform.com/videos/P8OFGZDl.mp4

This is an easy recipe for a refreshing Lebanese-style creamy cucumber salad (Kh’yar bi laban). It consists of just 5 ingredients and can be served as a dip, side, and party accompaniment.

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Catalan Lamb Skewers

Jajik (Cucumber, yogurt &amp; mint ...

Lebanese Creamy Cucumber Yogurt Sal...

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