Lamb Kebabs with Tzatziki Sauce

Lamb Kebabs with Tzatziki Sauce

These lamb kebabs were going to be skewered
 then cooked on the grill but we had a thunderstorm,
so I cooked them inside.

Kebabs: 

1 pound ground lamb
1 egg beaten
1/2 cup GF bread crumbs
1/2 yellow onion chopped fine
6 mini peppers chopped fine
1 garlic cloves micro minced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp cayenne pepper
1/4 tsp ground ginger
1 tsp salt
1/2 tsp ground pepper
zest of one lemon

Bring lamb to room temperature in a bowl.
 Pre-sauté onion and peppers and let cool.
 Add remaining ingredients to lamb and
last add cooled onion and peppers.
Form into log shaped kebabs and refrigerate till cold.

Tzatziki Sauce:

1/2 English cucumber grated
2 garlic cloves micro minced
1 cup Greek yogurt
salt & pepper to taste

After grating cucumber either salt and let drain, or
I wrap the grated cucumber in a cotton tea towel
which absorbs all the excess moisture of the cucumber.
Put yogurt in a bowl, add the micro minced garlic,
then the salt and pepper, then stir in the grated cucumber.

Refrigerate till you use the sauce.

Fry cold kebabs in oil and serve over the tzatziki sauce.
Ground lamb should be cooked to internal temperature of 160 F.
Enjoy !