Kebapcheta with Tzatziki

By • June 4, 2011 • 12 Comments



Author Notes: These little lamb logs can be found all over Bulgaria ( and I'm sure other parts of Eastern Europe). They're grilled and in Bulgaria traditionally served with a hunk of bread. We'll put them on a stick sometimes and like to serve them with tzatziki, tomato, red onion,cucumber, feta, black olives and pita. - inpatskitcheninpatskitchen

Food52 Review: Kebapcheta is not just fun to say, it’s also delicious! The ground cumin offers just the right warm spicy back note to meat; the grated onion and moistened bread ensure a nice tender kebab; and the tzatziki is the perfect cool tangy balance to the rich lamb. I did make two small adjustments that I think inpatskitchen will forgive -- I added a squeeze of lemon to the tzatziki because I really love lemon, and I lightly coated the kebabs with olive oil because I was a little worried about them sticking to the grill (they didn’t). I love the technique of grating both the onion and the cucumber -- that way all the flavors are perfectly incorporated and the texture of both parts of the dish is spot on. Big happy double thumbs up! - aargersiaargersi

Makes 14 to 16 "logs"

For the tzatziki

  • 4 ounces plain yogurt
  • 4 ounces sour cream
  • 1/2 English cucumber, shredded and blotted dry with paper toweling
  • 1 clove garlic, grated or mashed in a garlic press
  • 1 tablespoon dried dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  1. Combine all ingredients and chill for a few hours.

For the lamb

  • 1 1/2 pounds ground lamb
  • 1 medium onion, grated
  • 2 cloves garlic, grated or mashed in a garlic press
  • 1 slice white bread, soaked in water and then squeezed "dry
  • 1 tablespoon ground cumin
  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • 1/2 cup chopped parsley
  1. Combine all ingredients thoroughly and chill for about an hour.
  2. Shape the meat into 3 inch logs about 1 1/2 inches in diameter.
  3. Grill on a gas or charcoal grill until done to your likeness. Serve with tsatziki, pita bread, feta, kalamata olives and sliced cucumber, tomatoes and red onion.
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Tags: savory

Comments (12) Questions (0)

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036

over 1 year ago aargersi

Abbie is a trusted source on General Cooking.

I am so glad you entered this - I LOVE it and make it often!

Dscn3274

over 1 year ago inpatskitchen

I'm so happy you're still enjoying this and if I neglected to thank you earlier, thanks for your awesome review!

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Double yum!

Dscn3274

about 3 years ago inpatskitchen

yup! One of our summer favorites! Thanks!

Lorigoldsby

about 3 years ago lorigoldsby

we make something similar called "kibbe" in St. Louis. It calls for soaked bulgar instead of the bread....interesting how the names are similar

Dscn3274

about 3 years ago inpatskitchen

I know...they're also known as kofte or keftes depending ...

Me

about 3 years ago TheWimpyVegetarian

These sound fabulous!! Saved!

Dscn3274

about 3 years ago inpatskitchen

You're too kind....let me know what you think if you try them!

036

about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

I am doing this with my next ground lamb - they sound amazing!

Dscn3274

about 3 years ago inpatskitchen

Thanks...they really are great!

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Love kebob's especially with lamb, yum!

Dscn3274

about 3 years ago inpatskitchen

These are really tasty and a favorite around here! Thanks!