LAMB KUBIDEH

Ingredients:

For the ground meat:

  • 1 lb. of ground lamb (use more ground lamb if you’re really hungry!)
  • 1/2 onion, grated. Diced is fine, but grated onion adds more flavor in my opinion.
  • 1 teaspoon garlic powder – more if you like garlic. Fresh may be a little over powering.
  • 1/2 teaspoon of salt
  • some ground pepper
  • 1 tablespoon minced parsley (fresh, preferably)
  • 1 tablespoon finely chopped mint (fresh, preferably)
  • 1 tablespoon lemon juice – some lemon zest from the squeezed lemon is nice too

For the tzatziki:

  • 2 small containers of plain Greek yogurt
  • 2- 3 cucumbers, seeds taken out, shredded. I use a food processor with a grating wheel, but a simple box grater works fine too
  • the zest and juice of one lemon
  • 1 big clove of garlic, smashed and minced finely
  • 1 tablespoon of fresh mint, chopped
  • 1 tablespoon of fresh dill, chopped
  • pinch of salt

Other ingredients:

  • White or whole wheat pitas
  • 1/2 red onion, thinly sliced
  • lettuce, thinly sliced
  • 1 tomato finely diced
  • feta cheese, crumbled

What to do:

  1. Line a sieve with cheesecloth or 2 paper towels. Put yogurt and cucumber in this and allow to drain for 1/2 hour. This will create a thicker tzatziki sauce.
  2. Combine all the ground meat ingredients. Use your hands to mix it up. Heat up your griddle pan and turn on your overhead fan – this creates lots of smoke – or turn on your grill to a medium heat. I prefer grilled, but I have pan cooked when it was freezing outside.
  3. Shape the meat into thick, oval shapes. All recipes call for using a skewer, but they never seem to stay on for me. I just cook them like bullet shaped burgers. Once the pan is hot, cook meat. Make sure to turn so every side gets cooked (about 45 seconds per side). You want it to be kind of crispy on the outside.
  4. Garnish with thin sliced red onion, lettuce and crumbled feta.
  5. When tzatziki is drained, transfer to a bowl. Mix in other ingredients and allow to sit while you assemble the kubideh’s/kabobs.
  6. Layer the ground meat first, topped with some crumbled feta, a squeeze of lemon, lettuce, red onion and a tomato. On one side of the pita, put 1-2 tablespoons of tzatziki, roll up and ENJOY!!
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