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Note: Youll also need 8 skewers for this recipe, but I threw in a couple extra in case one or two broke or became splintery.
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1.
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On the morning you are planning on making your kebabs, place your wooden skewers in a Ziplock bag with some water.
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Seal the bag.
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Put your skewers in a safe place, out of the reach of grabby little fingers that will pop the bag.
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2.
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Preheat your oven to 425 degrees F.
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3.
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Combine the ground lamb meat, honey, onion, garlic, herbs and spices in a bowl until the mixture is evenly combined.
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Dont over mix.
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4.
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Remove skewers from the water.
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Place your skewers and the olive oil on an old cookie sheet and evenly coat the pan and skewers.
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Dont forget this step, otherwise your Resham Lamb will stick to the skewers (Ive made said mistake)!
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5.
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Divide the meat into eight equal portions.
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Form each portion around a skewer (leave space at the bottom and top, for holding) and place the kebabs on your cookie sheet.
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6.
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Roast at 425 degrees F for about 15 minutes until they are browned and cooked through.
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7.
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While the kebabs are cooking, combine the cucumber sauce ingredients in an immersion blender cup or a small bowl.
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If you dont have an immersion blender you can use a food processor or a blender
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8.
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Once your kebabs have finished cooking, serve them with your cucumber yogurt sauce.
