Greek Lamb Kebabs With Garden-Fresh Dipping Sauce

These are really like gyros on sticks and the dipping sauce is really a tzatziki!

• Ready In: 30 mins
• Yields: 30-35 kebabs

Ingredients

• Kebabs

• 30 -35  wooden skewers (6-8 inches long) or 30 -35  metal  skewers (6-8 inches long)
• 2 1⁄2-3  lbs ground lamb
• 1  cup  finely chopped onion
• 1⁄2 cup  chopped fresh parsley
• 1⁄4 cup tomato sauce
• 1  teaspoon salt
• 1⁄2 teaspoon pepper

• Dipping Sauce

• 1  cup plain yogurt
• 1  cup sour cream
• 1  large cucumber, peeled and cut into chunks
• 4  garlic cloves
• 2  tablespoons  chopped fresh mint leaves or 1 1⁄2 teaspoons dried mint
• 3  tablespoons olive oil
• 4  teaspoons red wine vinegar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon onion powder

Directions

1. To make kebabs: preheat the boiler on high or preheat outdoor grill. If using wooden skewers, soak them in water for 15-20 minutes.
2. In a large bowl, combine all the kebab ingredients and mix well.
3. Roll the mixture into 30 to 35 sausage-like shapes about 2 to 3 inches long and place on cookie sheets.
4. Place one skewer into the end of each lamb roll and broil or grill for 5 to 7 minutes per side, turning once, until cooked through.
5. To make dipping sauce: blend all the sauce ingredients in a food processor or blender until smooth. Serve immediately or place in a covered bowl and chill until ready to use. Makes about 3 cups of sauce.