Ground Lamb Kebabs with Red Pepper Sauce and Tzatziki Sauce

Ground Lamb Kebabs with Red Pepper Sauce & Tzatziki Sauce

Ingredients:

For the Kebabs:

• 1 lb. ground lamb

• 1 egg, beaten

• 1/4 cup plain bread crumbs

• 1/2 onion, grated

• 4 garlic cloves, grated

• 2 tsp minced rosemary

• 1 tsp minced parsley

• 1 tsp toasted, ground cumin

• 1 1/2 tsp smoked paprika

• 1/8 tsp red pepper flakes

• 1/8 tsp ground black pepper

• 2 pinch cayenne

• 2 tsp fresh squeezed lemon juice

• zest of 1 lemon

• 1 tsp kosher salt

• 4 pita bread

• 2 tbsp vegetable oil

• 1 large tomato cut into wedges, for serving

• 2 tbsp pomegranate arils, for serving

For the Red Pepper Sauce:

• 1/2 cup finely chopped roasted red pepper

• 1/2 cup water

• 1 tbsp fresh chopped parsley

• 1/2 tsp lemon juice

• 2 tsp honey

For Tzatziki Sauce:

• 1/4 cup Greek yogurt

• 1/4 cup grated English cucumber

• 1/8 tsp dried dill or 1/2 tsp chopped fresh dill

• 1/2 tsp lemon juice

• 1 small garlic clove, grated

• a dash of salt and pepper

1. In a small bowl, mix all the herbs, seasonings and lemon juice to form a paste. Add paste, and beaten egg to ground lamb, mix with your fingers to incorporate. Cover and refrigerate for about 2 hours or overnight.

2. To prepare the Red Pepper Sauce, place the chopped red pepper and water in a small saucepan over medium heat. Bring to a boil, reduce heat and simmer 10 minutes. Pour into a blender and blend until smooth. Add parsley

3. and season with salt and pepper. Cover and set aside.

4. For the Tzatziki Sauce, in a bowl, add yogurt, cucumber, dill, lemon juice and garlic. Stir to combine, season with salt and pepper. Cover and refrigerate until ready to serve.

5. Remove lamb from refrigerator, add bread crumbs and incorporate. Divide into 8 portions, forming into 3 to 4-inch size sausage shapes. Heat a cast iron grill pan on high heat. Once heated, reduce heat to medium, add 1 tablespoon oil. Place 4 kebabs into pan, leaving enough room in between to help circulate heat to cook evenly. Cook kebabs for 8 to 10 minutes turning every 3 minutes so all sides get cooked. Place in a serving platter and cover while you continue cooking the other 4 kebabs. (You may need to add more oil to the pan for the second batch of kebabs.)

6. After kebabs are done cooking, add the tomato wedges to the pan and grill on high heat for 30 seconds to 1 minute.

7. Toast pita bread under the broiler or one at a time in the grill pan.

8. To serve, add tomato wedges to the pita, 2 kebabs and some pomegranate seeds. Drizzle with Red Pepper Sauce and/or Tzatziki Sauce.

Yields: 4 servings

Notes&Tips:

• These Ground Lamb Kebabs were delicious and very filling. The Red Pepper Sauce and Tzatziki Sauce help to temper the spiciness of the meat.

• I cooked these on my cast iron pan, but they can be formed on skewers and cooked over a grill. Be sure to oil your skewers before forming meat on them for easy removal.

• I have also made these delicious Ground Lamb Kebabs in the oven. Heat oven to 400℉ (375℉ convection), place on a grease baking dish, and cook for 15 to 20 minutes. Baking them is as good (or even better) than grilling.

• Roasted peppers, cucumbers and olives can also be served with these Ground Lamb Kebabs.

• I served these kebabs with a Walnut Pomegranate Salad.