Lamb Skewers with Yogurt Sauce

1 medium cucumber, peeled, seeded, and chopped
1/8 tsp. salt
1½ cups plain yogurt
1 tbsp. chopped fresh or 1 tsp. dried dill
1 tbsp. dried oregano
1/8 tsp. ground red pepper
1/8 tsp. black pepper
1 garlic clove, minced
2 lbs. boned leg of lamb
2 (16oz. each) cans chicken broth
1/4 tsp. salt
1/4 tsp. white pepper

Place cucumber in a blender; process until smooth. Place cucumber in a sieve;
sprinkle with 1/8 tsp. salt. Drain 1 hour. Combine cucumber, yogurt, and
next 5 ingredients in a small bowl; stir until well-blended.

Trim fat from lamb; cut into cubes. Combine the broth, 1/4 tsp. salt, and
pepper in a medium saucepan. Bring to a boil; cook 2 minutes. Pour into
fondue pot; simmer over medium flame. Pierce lamb with skewer; cook in
broth mixture until desired degree of doneness is reached.

Serve with yogurt sauce.

8 servings