Time 5m Yield about 1 1/4 cups Number Of Ingredients 5 Steps:
Whisk together the yogurt, sriracha, honey and lime zest and juice in a small bowl. Season with salt and pepper.
Time 2m Yield 2 Number Of Ingredients 5 Steps:
In a small serving bowl, stir together the cilantro, lemon juice, cumin, yogurt and chili sauce. Chill for at least one hour, or until needed.
Time 5m Yield about 2 1/4 cups Number Of Ingredients 8 Steps:
Whisk together the yogurt, buttermilk, cilantro, lime zest and juice, cumin and serrano chile in a medium bowl. Season with salt and pepper. Whisk in the olive oil.
Time 10m Yield 16 serving(s) Number Of Ingredients 3 Steps:
Combine all ingredients in a small bowl; mix well. Cover, refrigerate.
More about “spicy yogurt dressing recipes”
Time 40m Yield 4 serving(s) Number Of Ingredients 12 Steps:
The day before serving, heat the olive oil in a sauté pan over low heat. Add the onions and cook slowly until translucent, about 30 minutes. Drain any excess oil. Break the ground lamb up into a bowl. Add the onions, scallions, garlic, mint, salt, and pepper. Mix well. Cover and refrigerate overnight. When ready to serve, soak 16 six-inch wooden skewers in water for 30 minutes. (This helps prevent the skewers from burning on the grill.) Preheat a grill (high heat). Divide the lamb mixture into 16 equal pieces. Shape each piece into a 1-inch diameter log, approximately 3-inches long. Thread each piece lengthwise onto a skewer. Grill lamb to medium rare, turning once, about 5 minutes. Serve with Spicy Yogurt Dressing. To make the dressing: Mix the yogurt, cayenne, and mint in a small bowl. Season to taste with salt and pepper. Serve at room temperature with the lamb skewers.
