These lamb skewers and tzatziki will transport you to a whole other world. Courtesy of Ed Cornelia of Silk Road BBQ.
Directions for: Shashleek with Tzatziki
Ingredients
Shashleek1 leg of lamb, trimmed (makes about 8 7-ounce skewers)
2 large onions, pureed
Sprinkle of mint and rosemary, mixed well
Tzatziki16 oz Greek yogurt
10 clove garlic
1-2 cucumbers shredded
Dill, to taste
Sugar, to taste
Directions
Shashleek1. Take the New Zealand leg of lamb, butcher it down to 1" chunks (easier to grill faster) with a minimum of fat. The lamb cubes are tossed in pureed onion, mint, rosemary, and salt and marinade for 1-3 days. Do not use vinegar! Lamb cubes are weighed out in 7 oz. portions and skewered. Skewers can be prepared ahead of time and refrigerated. To cook, the skewers are dusted with salt, and grilled to order over hot charcoals. Before serving squirt lemon juice over them.
Tzatziki1. Take thick Greek yogurt and mix in lots of minced garlic, lots of shredded cucumber, and dill to create a chunky veggie dish. Can be adjusted to taste, with sprinkles of sugar (it cuts the sharpness of the garlic). The thickness can also be adjusted (but the body should be like a thick tomato sauce).
See more: Lamb, Middle Eastern, Main, Lunch
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