This is one of our “house” dishes – it comes up in the rotation quite a bit. Now that it’s grilling season, I imagine that we’ll see it more often! Serve with hummus, toasted pita bread, grilled vegetables, lemon wedges, and tzatziki sauce (recipe follows).
- 1 lb. ground beef (very lean)
- 1 lb. ground lamb
- 1 onion, grated
- 2 eggs
- 1/4 to 1/3 cup panko bread crumbs (as needed)
- 1/2 tsp. cinnamon
- 2 tsp. salt (to taste)
- 2 tsp. pepper (to taste)
- 12 wooden skewers, soaked for 30 minutes
- Juice of 1 lemon
- 2 tblsp fresh mint (habek mint, if you happen to have it…)
- Mix meat, egg, bread crumbs, and seasonings in large mixing bowl. For best results, set aside in refrigerator for about 1 hour.
- To make kabobs, squish a handful of the meat mixture onto a skewer, forming an oblong patty
- Grill kabobs over charcoal at high heat, about 4 minutes a side (until nice, dark grill marks form). Turn to grill each of four sides, as needed.
- To serve, arrange on platter and drizzle with fresh-squeezed lemon juice and sprinkle with mint.
Honestly, I could just sit and eat this stuff with a spoon (and I often do, when no one’s looking).
- 1 cup full-fat Greek-style yogurt (thickest possible)
- 1/3 of an English cucumber, peeled & grated
- 2 to 3 garlic cloves, mashed into paste or finely chopped
- ~ 2 tblsp extra virgin olive oil
- 1 tblsp. white wine vinegar
- 1 tsp. salt (to taste)
- 2 tsp. dill
- Grate cucumber, salt, and place in strainer – allow to rest for 30 minutes
- Squeeze water from cucumber and mix with remaining ingredients
- Allow sauce to rest in fridge for at least 30 minutes to 1 hour (2 or 3 hours is better)