Lamb kebab
Description
The dish is prepared without unnecessary complications. Kebab is grilled meat popular in the Middle East, the South Caucasus, and Central Asia. Traditionally, beef is used for kebab, but depending on local customs, any other meat can be used. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. Mix yogurt, olive oil, lemon zest, lemon juice, chopped rosemary, salt, and black pepper in a large bowl. Cut lamb into 3.5 cm cubes and place in the yogurt mixture. Make sure all the meat is coated with the mixture. Cover the bowl with plastic wrap and refrigerate overnight or up to two days.
- 2
Step 2
2. Preheat the grill to medium heat. Cut a red onion into 8 pieces, then each slice into 3-4 pieces. Thread 3-4 pieces of lamb onto skewers, alternating with onion. Season the kebabs on both sides with salt and black pepper. Grill over high heat for 10-15 minutes, turning 2 or 3 times.
- 3
Step 3
3. Prepare the Tzatziki sauce. Grate the cucumber on a grater. Finely chop the dill and garlic. Place the grated cucumber in a bowl and add salt. Let it sit for at least 15 minutes. Transfer the cucumber onto a clean kitchen towel and squeeze out the liquid thoroughly. Mix the cucumber with Greek yogurt, lemon juice, white wine vinegar, dill, garlic, and ground pepper. The sauce is ready. Toast the lavash bread, spread the prepared Tzatziki sauce on it, place the lamb meat on top of the sauce, roll up the lavash, and serve immediately.