Cajun Lamb Skewers Sour Cream Dressing Recipes

LAMB GYRO WITH TZATZIKI SAUCE AND SPICY SOUR CREAM SAUCE

Steps:

• In a large bowl, toss the cubed lamb with the garlic, thyme, oregano, rosemary, and lemon juice. Coat the lamb completely. Let the lamb marinate for 30 minutes.
• Heat a large, deep skillet over high heat and drizzle in the remaining 2 tablespoons of olive oil. Season the lamb with 1 teaspoon salt, and 1/2 teaspoon pepper. Add the lamb to the skillet and cook until browned on all sides and cooked to medium-rare, about 4 minutes on each side.
• Heat the pita bread in a dry pan or in the microwave for just a few seconds until warm and pliable. On each piece of bread, lay a few pieces of lamb, some tomato slices, lettuce, feta and a spoonful of each sauce. Transfer to a serving platter, fold and enjoy!
• To make Tzatziki sauce:
• In a small bowl, combine the cucumber, mint, dill, lemon zest, and yogurt. Season with salt, to taste, and serve with the gyros.
• Yield: about 2 cups
• To make Spicy Sour Cream Sauce:
• In a small bowl, whisk the sour cream, lemon, and sriracha sauce together until completely blended. Season the sauce with salt, to taste, and serve with the gyros.
• Yield: about 1 cup

COCO'S SOUR CREAM DRESSING

Steps:

• Combine milk, buttermilk, mayonnaise, vinegar, cheese and garlic salt in a mixing bowl.
• Mix well with wire whip.
• Fold in sour cream, leaving lumps intact.
• Refrigerate in tightly closed container.

HOMEMADE CAJUN RANCH DRESSING

Steps:

• Combine all the seasonings in a medium sized mixing bowl and stir well.
• Add the remaining ingredients to the mixing bowl and stir with a whisk. Add a little more milk if you prefer a thinner dressing.
• Refrigerate at least one hour to let the flavors blend. Store in a clean container for up to 1 week.

SPICY SOUR CREAM DRESSING

Steps:

• Mix well and drizzle over salad.

CAJUN LAMB SKEWERS & SOUR CREAM DRESSING

Steps:

• Brush lamb strips with a little oil then roll in cajun seasoning and thread onto oiled bamboo skewers.
• Cook skewers on a heated, oiled BBQ plate until browned on all sides and cooked to your liking.
• While lamb is cooking, combine all remaining ingredients adding a little water to thin if needed.
• Serve lamb skewers with dressing.

SOUR CREAM DRESSING FOR COLESLAW

Steps:

• Mix together the first five ingredients.
• Mix with the cabbage mix just before serving.

SOUR CREAM DRESSING

Steps:

• Mash egg yolk, add salt and mustard, sugar and paprika or red pepper.
• Add sour cream and enough vinegar to make it thick and soupy.
• Chop and add egg whites and chopped spring onions.
• Especially good over Spring leaf lettuce.

PINK TARRAGON CREAM DRESSING

Steps:

• Mix mayo, sour cream, sherry, tarragon, garlic powder, and Tabasco until blended well.
• Add a few drops of food coloring to tint it slightly pink.
• If the dressing is too thick, you may thin it with a small amount of milk.
• Chill well before serving.

CAJUN LAMB STEAKS

Steps:

• Measure all the ingredients into a jar, screw on the lid and shake everything together really well.
• Toss 4 lean lamb leg steaks in the juice of 1 lemon and set aside in a non-metallic dish for 3-4 minutes. Sprinkle each side of the steaks with 1⁄2-1 tsp of the spice mix, rub it into the meat and marinate for 2-4 hours. If you're pushed for time and can't leave it this long the spice mix will still work but will be a little fiercer. To cook, smear the meat with 2-3 tbsp olive oil and barbecue for 3-4 minutes on each side.

CAJUN DRESSING

Steps:

• Brown sausage in a Dutch oven, stirring to crumble; drain. Add remaining ingredients, and stir well.
• Place mixture in a lightly greased 12-x8-x 2 inch baking dish. Cover and bake at 350°F for 1 hour or until moisture is absorbed.

RASPBERRY CREAM DRESSING

Steps:

• Place raspberries in a blender and process until smooth.
• Pour through a strainer into a bowl and press the mixture with the back of a spoon against the sides of the strainer to squeeze out liquid.
• Discard seeds.
• Combine the raspberry puree, olive oil,& remaining ingredients, whisking until smooth.
• Chill.

CAJUN SHRIMP SKEWERS

Steps:

• In a small bowl, combine the first seven ingredients. Place the shrimp in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade for basting., In a small saucepan, combine the Cajun butter ingredients; heat until butter is melted. Keep warm. , Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Grill, uncovered, over medium heat for 2-4 minutes on each side or until shrimp turn pink, basting once with reserved marinade. Serve with Cajun butter.

SPICE-RUBBED LAMB SKEWERS WITH HERB-YOGURT SAUCE

Steps:

• Slice lamb into 12 strips, each 1/2-inch thick, about 2 inches wide and 4 to 6 inches long. Place in a dish and rub with 1 tablespoon oil. Mix paprika, cumin, 3/4 teaspoon pepper and 1/2 teaspoon salt together and rub over meat. Cover and set aside for 4 hours at room temperature. Place 12 8-inch bamboo skewers in water.
• Mince garlic and herbs by hand or machine. Place in a serving bowl and add yogurt and 2 tablespoons oil. Add 2 to 4 tablespoons cold water to thin to saucelike consistency. Stir in remaining 1/4 teaspoon pepper and add salt to taste. Refrigerate.
• About 30 minutes before serving, heat grill or broiler. Heat remaining oil in a skillet, add onion and sauté over medium heat until just starting to brown. Place in a serving dish.
• Thread meat on skewers and sear quickly on grill or broiler, 1 1/2 to 3 minutes a side for medium-rare to medium. Arrange on a platter, lightly toast cut sides of pita breads on grill or under broiler. Arrange in a basket. Serve kebabs with pita, onions and sauce.