3/4 cup plain yogurt from Picabo Desert Farm
1 large cucumber, cored & diced from Squash Blossom Farm
4 scallions, diced from Squash Blossom Farm
Salt & pepper, to taste
Fresh chopped herbs - your choice: parsley, chives, mint, cilantro
1 lb. ground mutton from Lava Lake Lamb
1 tsp. ground cumin
1 tsp. turmeric
1 tsp. salt
1 tsp. pepper
3 cloves garlic, minced from Prairie Winds Heritage Farm
Fresh chopped herbs - same as sauce
Butterhead lettuce and/or pita bread from Laura Lee Farms
Fresh sliced tomato or cucumber from Kraay's Market & Garden
Grilled summer squash, eggplant or peppers from the Wood River Farmers' Market
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!