Ingredients
• ½ pound (125 g) ground pork
• ½ pound (125 g) ground beef
• ½ pound (125 g) ground lamb
• 16 short cinnamon sticks
• 1 cup (250 g) Spanish onion, peeled and diced
• ½ cup (125 g) garlic, chopped
• 1 cup (250 g) parsley, chopped
• ½ cup (125 g) fresh thyme, chopped
• ½ tbsp. (8 g) dried oregano
• ½ tbsp. (8 g) dried basil
• ½ cup (125 g) chili flakes
• Salt and pepper to taste

Method for brochettes
1. Combine all ground meat, onions, herbs, garlic, chili flakes, salt and pepper.
2. Form the meat mixture into 2 oz. (56 g) oval balls and skewer each piece with one cinnamon stick.
3. Line the brochettes on a plate. Cover and refrigerate overnight.
4. Preheat your grill to a medium/high heat. 
5. On a well oiled grill (to prevent sticking), place the cinnamon brochettes on the grill. Ensure the cinnamon stick ends are not exposed to direct heat by placing a piece of foil on the grill under the sticks. Grill until cooked through.   
6. Serve immediately with cucumber riata.

Ingredients
• 1 ½ cups (375 ml) plain yogurt
• ½ cup (125 ml) sour cream
• 5 Ontario greenhouse cucumbers, peeled, seeded and finely chopped
• 2 tbsp. (30 ml) fresh mint, finely chopped
• Sprigs of mint for garnish
• ½ tsp. (3 g) ground cumin
• ¼ tsp. (½ g) cayenne pepper
• Salt and pepper to taste

Method for cucumber riata
1. In a medium mixing bowl, combine all ingredients together, cover and refrigerate.

Nutritional Facts per serving (332 g): Calories 300
Fat 15 g (23 %), Saturated Fat 7 g + Trans Fat 0.1 g (36 %), Cholesterol 70 mg,
Sodium 280 mg (12 %), Carbohydrate 18 g (6 %), Fibre 4 g (16 %), Sugars 6 g,
Protein 24 g, Vit A (25 %), Vit C (45 %), Calcium (20 %), Iron (30%).% = % Daily Value