Recipe

Kebapcheta with Tzatziki

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by inpatskitchen

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by inpatskitchen

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by inpatskitchen

This recipe was entered in the contest for Your Best Street Food

This recipe was entered in the contest for Your Best Fair Food
aargersi's Testing Notes: Kebapcheta is not just fun to say, it’s also delicious! The ground cumin offers just the right warm spicy back note to meat; the grated onion and moistened bread ensure a nice tender kebab;...
Kebapcheta is not just fun to say, it’s also delicious! The ground cumin offers just the right warm spicy back note to meat; the grated onion and moistened bread ensure a nice tender kebab; and the tzatziki is the perfect cool tangy balance to the rich lamb. I did make two small adjustments that I think inpatskitchen will forgive -- I added a squeeze of lemon to the tzatziki because I really love lemon, and I lightly coated the kebabs with olive oil because I was a little worried about them sticking to the grill (they didn’t). I love the technique of grating both the onion and the cucumber -- that way all the flavors are perfectly incorporated and the texture of both parts of the dish is spot on. Big happy double thumbs up! - aargersi

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Chef
inpatskitchen's Notes: 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...
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. - inpatskitchen

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Makes 14 to 16 "logs"

For the tzatziki:

4 ounces plain yogurt Ask a question about this ingredient

4 ounces sour cream Ask a question about this ingredient

1/2 English cucumber, shredded and blotted dry with paper toweling Ask a question about this ingredient

1 clove garlic, grated or mashed in a garlic press Ask a question about this ingredient

1 tablespoon dried dill weed Ask a question about this ingredient

1/2 teaspoon salt Ask a question about this ingredient

1/4 teaspoon black pepper Ask a question about this ingredient

Combine all ingredients and chill for a few hours.
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For the lamb:

1 1/2 pounds ground lamb Ask a question about this ingredient

1 medium onion, grated Ask a question about this ingredient

2 cloves garlic, grated or mashed in a garlic press Ask a question about this ingredient

1 slice white bread, soaked in water and then squeezed "dry Ask a question about this ingredient

1 tablespoon ground cumin Ask a question about this ingredient

1 teaspoon black pepper Ask a question about this ingredient

2 teaspoons salt Ask a question about this ingredient

1/2 cup chopped parsley Ask a question about this ingredient

Combine all ingredients thoroughly and chill for about an hour.
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Shape the meat into 3 inch logs about 1 1/2 inches in diameter.
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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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