The Lamb/beef Kabob
with minted yogurt tzatziki

This is my rendition of a Kabob that I sampled on my last trip to Israel. It is a combination of Ground Beef Chuck and Ground Lamb seasoned with Mediterranean spices of coriander and cumin. I have added fresh ground mint and fresh parsley. The kabob is formed into the shape of an uncased smashed hot dog. This is then served in pita bread similar to a falafel sandwich. Lamb can tend to have a strong flavor for some people. By using 50% beef the strong flavor of the lamb is reduced. To achieve excellent results for lamb lovers, the kabob can be made with 100 percent lamb. Grass fed beef and lamb are recommended and now wildly available at local meat markets.

Ingredients:
1 # fresh ground lamb
1# fresh ground chuck
½ onion minced (1 Cup)
1 head garlic peeled and minced (6-8 Cloves)
Olive oil as needed
½ cup chopped parsley
½ cup chopped mint
1 egg

The following dried spices ½ to 1 tsp each according to taste:
Dill, granulated onion, granulated garlic, salt, pepper, cayenne pepper, coriander and cumin

Directions:
Saute onions and garlic in olive oil until the onions are translucent , cool them. Combine all ingredients. Before forming into kabobs cook a sample to adjust the seasonings. Then form into preferred size. Sear each in a pan or on a flat grill and either cook through in the pan or finish them in a hot oven.
Tzatziki is made simply with yogurt, cucumbers, lemon or lime juice, any good white vinegar, fresh garlic, salt, pepper, and fresh mint, parsley, or dill or any combination of these.

Serve with minted yogurt tzatziki either in a pita with lettuce, tomatoes and onions etc. Or on a romaine lettuce boat for a snack or appetizer.