Kebab with homemade tzatziki
Difficulty: Easy
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 374 / Protein 25g / Carbohydr. 5g / Fat 28g
Ingredients (4 servings)
| 500 g | ground lamb |
| 0.5 | cucumber |
| 1 | onion (red) |
| 0.5 bunch | mint |
| 1 clove | garlic |
| 200 g | Turkish yogurt |
| 1 tsp | cumin (ground) |
| 1 tsp | coriander (ground) |
| 1 tsp | turmeric |
| 1 tsp | lemon juice |
| salt | |
| pepper | |
| vegetable oil for frying |
Utensils
kitchen towel, large frying pan, garlic press (optional), 2 large bowls, box grater, cooking spoon, cutting board, knife
Wine Tip
Syrah, dry, 2008
The vines of the Syrah grape produce dark-colored, tannic wines the aroma of ripe currants. Syrah wines require long bottle-aging and fit perfectly with hearty lamb dishes.
Step 1
Press or mince garlic. Finely chop mint leaves and dice onion. Grate cucumber and squeeze out as much of the liquid as possible. Place in a bowl.
garlic press, box grater, cutting board, knife
1 clove garlic / 0.5 bunch mint / 1 onion / 0.5 cucumber
Step 2
For the tzatziki, mix cucumber, garlic, mint, and lemon juice with Turkish yogurt. Season generously with salt and pepper. Store tzatziki in the fridge while preparing kebabs.
large bowl, cooking spoon
1 tsp lemon juice / 200 g Turkish yogurt
Step 3
For the kebabs, combine ground lamb with diced onion, cumin, coriander, and turmeric. Season with salt and pepper. Form into elongated kebabs. You can form these on skewers for grilling as well.
large bowl, cooking spoon
500 g ground lamb / 1 tsp cumin / 1 tsp coriander / 1 tsp turmeric / salt / pepper
Step 4
Heat up a large frying pan and sear kebabs for approx. 3 – 5 min. per side. Transfer to a kitchen towel lined plate to absorb excess fat. Serve hot with tzatziki on the side.
kitchen towel, large frying pan, cooking spoon
vegetable oil for frying
