Recipe for ground lamb kebabs with tzatziki sauce
Serves 4 with leftovers
Tzatziki is a garlicky Greek yogurt sauce made with plenty of mint. If there isn’t ground lamb in the meat case, most markets will grind it for you. You’ll need 12 metal or bamboo skewers (10 inches long). Soak the bamboo in water for at least 10 minutes before grilling.
SAUCE
1cucumber, peeled, halved lengthwise, seeded, and chopped2cloves garlic, finely chopped¼cup fresh mint leaves, chopped1tablespoon lemon juice, or more to tasteSalt and pepper, to taste16ounces plain Greek yogurt
1. In a bowl, combine the cucumber, garlic, mint, lemon juice, salt, pepper, and yogurt. Stir well.
2. Taste for seasoning and add more salt, pepper, or lemon juice, if you like. Reserve ¾ cup sauce for the sandwiches.
KEBABS
2pounds ground lamb1small onion, very finely chopped4cloves garlic, finely chopped½cup chopped fresh parsley2tablespoons chopped fresh mint1tablespoon chopped fresh oregano½teaspoon ground cumin½teaspoon maras or Aleppo pepper or ¼ teaspoon crushed red pepper, or more to taste¾teaspoon salt, or more to taste2eggs
1. Heat a charcoal grill, turn a gas grill to medium-high, or turn on the broiler.
2. In a bowl, combine the lamb, onion, garlic, parsley, mint, oregano, cumin, maras or Aleppo pepper or red pepper, salt, and eggs. With a fork, blend the mixture well.
3. Grab a handful of the mixture in one hand and press a skewer into it with the other hand. Shape the meat around the skewers to form 12 sausages, each about 5 inches long and 1½ inches in diameter. If grilling, set on a plate; if broiling, set in a broiler pan.
4. Grill or broil the kebabs12 to 25 minutes, turning several times with tongs, or until they are browned all over and cooked through. Reserve 4 kebabs for sandwiches. Serve the remaining with tzatziki sauce. Lisa Zwirn
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