Lamb Kabobs With Tzatziki Sauce

Serves: 5

Madilyn Boehm

1 January 1970

Based on User reviews:

46

Spice

48

Sweetness

58

Sourness

35

mins

Prep time (avg)

4.4

Difficulty

Ingredients:

680 g

Ground Lamb

2

Scallions (finely chopped)

2 tsps

Onion Powder

2 tsps

Oregano Leaves (chopped fresh)

1 tsp

Rosemary Leaves (chopped fresh)

1 tsp

Garlic Powder

1 tsp

Ground Cumin

1 tsp

Dried Thyme

1

Salt

1

Ground Black Pepper (freshly)

1

Oil (for brushing)

1

Pita Bread (bag, at least 6 loaves)

1

Sauce (tzatziki, recipe follows)

2 cups

Greek Strained Yogurt

1

Cucumber (seeded and chopped)

1

Garlic (clove)

1 tsp

Lemon Juice

Directions:

1

Special equipment: food processor Preheat grill to high

2

Soak skewers in water for 25 to 30 minutes

3

In a large bowl combine lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste

4

Form meat around skewers, making an oblong sausage shape pressing and securing firmly

5

Refrigerate 30 minutes

6

Remove skewers from refrigerator

7

Brush grill with oil

8

Grill kabobs until charred on the outside and medium-rare on the inside, turning only once, about 3 minutes each side

9

Brush pita lightly with oil, and grill briefly on both sides to warm

10

Remove lamb kabobs from skewers and place 2 on each pita

11

Drizzle with Tzatziki Sauce to serve

12

Add the yogurt, cucumber, garlic, hot sauce, lemon juice and zest in a food processor and blend until smooth

13

Season with salt and pepper, and transfer to a bowl

14

Refrigerate at least 1 hour before serving