Friday, March 4, 2011
Kebapcheta with Tzatziki
I know I've told you that we grill all winter, but when I made these little lamb rolls it was soooo cold that I had to half grill them and then finish them in the oven. Normally though, just grill them like you would a burger to your liking . I cut the yogurt in the sauce recipe and replaced some of it with sour cream, but you can certainly do all yogurt if you prefer.
For the tzatziki:
4 ounces plain yogurt
4 ounces sour cream
1/2 of an English cucumber, shredded and blotted with paper towels to dry
1 clove garlic, mashed in a garlic press
1 Tbl dried dillweed
1/2 tsp salt
1/4 tsp black pepper
Combine all ingredients and chill for a few hours
For the lamb:
1 1/2 pounds ground lamb
1 medium onion, grated
2 cloves garlic, mashed in a garlic press
1 slice white bread, soaked in water and then squeezed "dry"
1 Tbl ground cumin
1 tsp black pepper
2 tsp salt
1/2 cup chopped parsley
Combine all ingredients thoroughly and chill for about an hour. Shape the meat into 3 inch logs about an inch and a half in diameter. Grill on a gas or charcoal grill until done.
Serve with pita,tomato, red onion, feta, kalamata olives, and cucumber