Recipe: Lamb Shish Kabobs with Tomato Tzatziki (using ground lamb)

LAMB SHISH KABOBS WITH TOMATO TZATZIKI

FOR THE LAMB:
1 1/2 pounds freshly ground lamb
1/4 cup minced green onions
2 teaspoons red wine vinegar
1 teaspoon minced garlic
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon (optional)
FOR THE TOMATO TZATZIKI SAUCE:
1 cup plain whole milk yogurt, preferably the thick, Greek style
1/2 cup finely chopped ripe tomato
1/4 cup shredded carrot
2 tablespoons finely chopped fresh Italian parsley
2 teaspoons extra virgin olive oil
1/2 teaspoon minced garlic
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
FOR COOKING:
16 wooden skewers, soaked in water for at least 30 minutes
Extra virgin olive oil

In a medium bowl gently mix the lamb ingredients until evenly distributed. Gently shape the lamb mixture into little rolls, each about 3 inches long and 1 inch in diameter. Cover and refrigerate for at least 1 hour before grilling.

In a small bowl mix the sauce ingredients. Cover and refrigerate until ready to serve.

After chilling the lamb rolls for at least 1 hour, place 2 side by side. Push a skewer through the rolls about 1 inch from their ends. Repeat with another skewer parallel to the first one. Double skewer the remaining lamb rolls. Lightly brush them on all sides with oil.

Prepare a two-zone fire for high heat.

Brush the cooking grate clean. Grill the lamb kabobs over direct high heat, with the lid closed as much as possible, until nicely browned all over but slightly pink and juicy in the center, 5 to 7 minutes, turning 2 or 3 times and swapping their positions as needed for even cooking. If flare-ups occur, finish cooking the lamb rolls over indirect heat.

Serve warm with the Tomato Tzatziki Sauce.

Source: Weber's Charcoal Grilling: The Art of Cooking With Live Fire