3/4 cup plain yogurt from Picabo Desert Farm
1 large cucumber, cored & diced
4 scallions, diced
Salt & pepper, to taste
Fresh chopped herbs - your choice: parsley, chives, mint, cilantro
1 lb. ground mutton from Lava Lake Lamb (available Tuesdays at the Ketchum Farmers’ Market)
1 tsp. ground cumin
1 tsp. turmeric
1 tsp. salt
1 tsp. pepper
3 cloves garlic, minced
Fresh chopped herbs - same as sauce
Butterhead lettuce and/or pita bread
Fresh sliced tomato or cucumber
Grilled summer squash, eggplant or peppers
Mix together sauce ingredients and chill for an hour, no more than 24 hours before serving.
Turn on grill to medium. Or, use a cast-iron pan on the stove top or in the oven at 400 degrees.
Combine meat, herbs, and spices. Form oval patties, to slide onto a kebab skewer. You also could form a traditional circular patty for a burger or meatballs.
Cook for approximately 4 minutes per side, 8-10 minutes total, or until internal temperature reaches 145 degrees.
Serve meat with a good helping of the yogurt sauce with optional garnishes and enjoy!