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kebapcheta with tzatziki

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Lamb

Kebapcheta with Tzatziki

These little lamb logs can be found all over Bulgaria ( and I'm sure other parts of Eastern Europe). They're grilled and in Bulgaria traditionally served with a hunk of bread. We'll put them on a stick sometimes and like to serve them with tzatziki, tomato, red onion,cucumber, feta, black olives and pita. Prep and cook times are approximate.

Ingredients

  • For the tzatziki
  • 4 ounces plain yogurt
  • 4 ounces sour cream
  • 1/2 English cucumber, shredded and blotted dry with paper toweling
  • 1 clove garlic, grated or mashed in a garlic press
  • 1 tablespoon dried dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the lamb
  • 1 1/2 pounds ground lamb
  • 1 medium onion, grated
  • 2 cloves garlic, grated or mashed in a garlic press
  • 1 slice white bread, soaked in water and then squeezed "dry
  • 1 tablespoon ground cumin
  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • 1/2 cup chopped parsley

Directions

  • For the tzatziki
  • Combine all ingredients and chill for a few hours.
  • For the lamb
  • Combine all ingredients thoroughly and chill for about an hour.
  • Shape the meat into 3 inch logs about 1 1/2 inches in diameter.
  • Grill on a gas or charcoal grill until done to your likeness. Serve with tsatziki, pita bread, feta, kalamata olives and sliced cucumber, tomatoes and red onion.

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