Lamb Skewers with Tzatziki
Lamb Skewers with Tzatziki
Meat and Poultry
Ingredients
- 1 pound ground lamb
- 2 tablespoons Fustini's Rosemary olive oil
- 2 tablespoons Fustini's Sicilian Lemon balsamic
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 1 tablespoon fresh rosemary, chopped, plus more for garnish
- 1/2 cup panko crumbs
- 1 egg, beaten
- 1/2 cup onion, minced
- 2 garlic cloves, minced
- salt and pepper to taste
- 1/4 cup Feta cheese
- Pita bread, optional
- ½ English cucumber, finely diced
- teaspoon salt
- 1 cup plain non-fat Greek yogurt
- 2 cloves garlic, pressed or minced
- 1 tablespoon Fusitni's Vinoso vinegar
- 1 tablespoon fresh dill, minced
- Pinch of kosher salt and freshly ground black pepper
Directions
- In a large bowl, combine all ingredients. Form into balls and place in the refrigerator for 30 minutes. If using wooden skewers, soak in water 20 minutes. Thread meatballs onto two skewers to keep from falling off. Place on a grill preheated to medium-high. Grill until internal temperature reaches 160. Garnish with remaining herbs and serve with tzatziki sauce on the side, or in a pita with sauce.
- Place cucumber on a paper towel with a little salt to extract water. Place in a medium-size bowl. Add yogurt, Vinoso, dill, salt and pepper. Combine thoroughly. Cover and refrigerate until ready to use.
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