Ground Lamb Kebabs
This Greek recipe for ground meat kebabs has a decidedly Anatolian aura but is found in variations all over the Eastern Mediterranean and Eastern Aegean.
finely ground lamb
chopped fresh flat-leaf parsley
very finely chopped or grated onion
large garlic cloves
or more to taste
Salt and freshly ground black pepper to taste
lightly toasted or grilled, optional
extra virgin Greek olive oil
In a large bowl, combine the ground meat, onions, garlic, parsley, cayenne, salt, and pepper and knead well for about 7 or 8 minutes to combine thoroughly.
Preheat a gas grill to medium according to individual unit directions or light a charcoal fire and let it wane until the coals are covered with white ash.
Have a bowl of water set nearby to dampen the palms of your hands. With wet hands, take about one-eighth (1/4 pound) of the mixture and shape around a sausage. Dampen your hands continuously and shape the sausage into a cylinder by squeezing it along the skewer and against it, and smooth it out, again with dampened hands. The final sausage should be about 6 - 8 inches long. Continue with remaining meat and skewers. Grill over medium heat, turning once, until browned and cooked through, about 10 – 12 minutes. Serve with the Apricot Tzatziki and warm pita if desired.
Make the Apricot Tzatziki:
Mix everything together in a medium bowl and serve.
If you want to grill pita bread rounds:
Lightly oil the grill racks. Place on the grill over medium heat and barbecue for about 3-4 minutes on each side, brushing with a little olive oil.