Lamb Kebab Souvlaki With Tzatziki |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 5 |
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Because of the use of ground meat, this is what we call a kebab here. Delicious! They can be oven-roasted, but I highly recommend you do these on the bbq. Ingredients:
1 lb ground lamb (preferably leg, with all the fat) or 1 lb ground chuck |
1 small red onion, finely minced |
2 garlic cloves, finely minced |
1 tablespoon red wine vinegar |
1 egg, lightly beaten |
1/3 cup dry breadcrumbs |
2 tablespoons greek yogurt or 2 tablespoons sour cream |
1 teaspoon dried oregano (well-rubbed between your fingers) |
1/2 teaspoon ground cumin |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground allspice |
1/4 teaspoon ground cayenne pepper |
salt and pepper |
1 cup greek yogurt (no other yoghurt will do) or 1 cup sour cream |
1 garlic clove, crushed to a paste |
3 tablespoons olive oil |
1 tablespoon red wine vinegar |
5 fresh mint leaves, minced |
1/4 cup fresh dill, minced |
1/4 cup cucumber, grated, squeezed dry (unpeeled, washed) |
salt |
fresh tomato, thinly-sliced |
thinly sliced red onion |
minced parsley |
grilled pita bread |
Directions:
1. In a bowl, knead together all the kebab ingredients. Form into sausages of about 4-5 inches in length. Cover and leave in the fridge for about an hour.
2. Prepare the Tzatziki: In a bowl, whisk together all the ingredients. Taste, and adjust seasoning. Refrigerate for 30 minutes.
3. Preheat oven to 400°F (this is also great on the bbq).
4. Grill the kebabs until brown and crusty on all sides, and cooked through, about 12-14 minutes.
5. Get some grilled pita breads.
6. Place 1 or 2 kebabs inside each pita and add some slices of tomato, onion, some tzatziki, and a generous sprinkling of parlsey.
7. Roll up as tightly as you can without mushing up your sandwich, and wrap a piece of aluminum foil around bottom to catch any drips.
8. Enjoy one of the best sandwiches you've ever had.
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