Cinnamon Brochettes with
Cucumber Riata

This appetizer is sure to fill your home with warm spicy aromas. These delicious brochettes are infused with cinnamon as they cook on the grill.

Recipe Type: Appetizer | Recipe Yield: 6-8 Servings | Cooking Time: 15 Min.


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


1 ½ cups (375 ml) plain yogurt
½ cup (125 ml) sour cream
5 Ontario greenhouse seedless 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


  • Combine all ground meat, onions, herbs, garlic, chili flakes, salt and pepper.
  • Form the meat mixture into 2 oz. (56 g) oval balls and skewer each piece with one cinnamon stick.
  • Line the brochettes on a plate. Cover and refrigerate overnight.
  • Preheat your grill to a medium/high heat.
  • 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.
  • Serve immediately with cucumber riata.


  • In a medium mixing bowl, combine all ingredients together, cover and refrigerate.

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