Grilled Lamb Lollypops with Cucumber Raita

It’s been a bit of a journey getting here.

Emma is more reluctant to taste new foods than she was a year ago. I know this is a phase that will pass, but in the meantime we are still trying to easing sophisticated flavours on to our table keeping our fingers crossed that this phase is short.

G and I are huge fans of Indian food. Since we don’t eat out as often as we did years ago, and we insist that the girls eat what we eat, we are trying to make some at home – like this dhal, this cauliflower and these flatbreads (which are wonderful with these lollypops.) It’s much simpler than I expected and since we control the spice content, both Emma and Katie seem to be embracing these new additions at our table.

Working her way up to enjoying these delectable bites was a bit of effort for Emma though. When we first tried them, they were greeted with a turned up nose after only one single bite. Katie, G and I loved them though so I remained determined. I made them again, this time reducing the seasonings and using finely chopped veggies and herbs, and they were a hit. On the following occasion, I increased the seasonings back to the original amounts from the very first try and they were gobbled up enthusiastically by all, including Emma.

This is quickly becoming my kitchen motto: If at first you don’t succeed, try try again. They might just end up liking it after all.

Grilled Lamb Lollypops with Cucumber Raita

adapted from Lamb Kebabs – Tidings Magazine, April 2012
(makes 12 lollypops)

For the Cucumber Raita:

1/2 cup Greek yogurt
6-8 fresh mint leaves, coarsely chopped
1/2 tsp cumin
1/2 medium English cucumber, peeled and shredded

For the Lamb:

1 tbsp vegetable oil
1 lb fresh ground lamb
1 medium shallot, chopped finely
1 1/2″ piece of fresh ginger, peeled and chopped finely
5-6 sprigs each of fresh parsley and cilantro, chopped
2 tsp paprika
1 tsp garam masala
1 tsp ground kosher salt
12 mini whole wheat pitas or these whole wheat flatbreads (optional, to serve)

Make the Cucumber Raita:

Whisk the yogurt, mint leaves and cumin together until smooth. Stir in the cucumber until well combined. Cover and refrigerate until ready to use.

Make the Lamb Lollypops:

Place a piece of aluminum foil that will fit on the grill over a large cutting board or baking sheet. Lightly oil the foil on the top side. Heat the grill to high.

In a medium bowl, using your hands, mix together the lamb, shallot and the herbs and seasonings. Divide the mixture into twelve equal pieces.

Form each section of lamb mixture into a sausage shape around the end of a skewer. Do not over-handle the meat, but ensure they are even thickness throughout. Place each lamb skewer on to the prepared foil. Repeat with the remaining lamb.

Transfer the foil to the preheated barbecue and reduce the heat to low. Grill, with the lid closed, for 5-7 minutes and using tongs, turn each skewer to brown the lamb on all sides, gently loosening the lollypops from foil before lifting them. Continue grilling until the lamb is cooked through and browned on all sides, about 20 minutes in total.

Remove from the barbecue and serve with flatbreads or pitas and the cucumber raita. Delicious straight off the grill or at room temperature.

Tips and Suggestions:

If you prefer a thicker raita, add another 1/4 cup of yogurt to the mix and squeeze some of the moisture out of the cucumbers before adding them to the yogurt.
The lamb lollypops are fast and easy to make and can be done either on the grill or in the oven.