Lamb or Beef Kebab Pitas With Tzatziki

Because of the use of ground meat, this is what we call a kebab here. Delicious! They can be oven-roasted, but I highly recommend you do these on the bbq.

• Ready In: 50 mins
• Serves: 4-5

Ingredients

• Kebab

• 1  lb ground lamb (preferably leg, with all the fat) or 1  lb  ground chuck
• 1  small red onion, finely minced
• 2  garlic cloves, finely minced
• 1  tablespoon red wine vinegar
• 1  egg, lightly beaten
• 1⁄3 cup  dry breadcrumbs
• 2  tablespoons  Greek yogurt or 2  tablespoons sour cream
• 1  teaspoon dried oregano (well-rubbed between your fingers)
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon ground cayenne pepper
•  salt and pepper

• For the Tzatziki

• 1  cup  Greek yogurt (no other yoghurt will do) or 1  cup sour cream
• 1  garlic clove, crushed to a paste
• 3  tablespoons olive oil
• 1  tablespoon red wine vinegar
• 5  fresh mint leaves, minced
• 1⁄4 cup fresh dill, minced
• 1⁄4 cup cucumber, grated, squeezed dry (unpeeled, washed)
•  salt

• Garnish

•  fresh tomato, thinly-sliced
•  thinly sliced red onion
•  minced parsley
•  grilled  pita bread

Directions

1. In a bowl, knead together all the kebab ingredients. Form into sausages of about 4-5 inches in length. Cover and leave in the fridge for about an hour.
2. Prepare the Tzatziki: In a bowl, whisk together all the ingredients. Taste, and adjust seasoning. Refrigerate for 30 minutes.
3. Preheat oven to 400°F (this is also great on the bbq).
4. Grill the kebabs until brown and crusty on all sides, and cooked through, about 12-14 minutes.
5. Get some grilled pita breads.
6. Place 1 or 2 kebabs inside each pita and add some slices of tomato, onion, some tzatziki, and a generous sprinkling of parlsey.
7. Roll up as tightly as you can without mushing up your sandwich, and wrap a piece of aluminum foil around bottom to catch any drips.
8. Enjoy one of the best sandwiches you've ever had.