Kebapcheta with Tzatziki

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.