Lamb brochettes with cucumber-garlic sauce from Cooking with Caprial: American Bistro Fare by Caprial Pence

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Notes about this recipe

  • Eat Your Books

    Marinate 2-4 hours.

  • anniette on January 12, 2024

    This recipe surprised me because it doesn't mention draining the grated cucumber. I stuck with her instructions and the consistency was fine, but the flavor from the fresh and roasted garlic was so strong as to be inedible. We are garlic lovers and this one was right over the top; it tasted "hot" and raw from so much garlic. It seemed that the head of roasted garlic added more of a raking and sharp flavor than the fresh garlic. I followed her instructions on another page for roasting the head of garlic. I'll go back to my old garlicky yogurt sauce with lemon, cumin, dill, and mint, though I was really eager to try this one.

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