Kebapcheta with Tzatziki

June 4, 2011

Test Kitchen-Approved

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. Prep and cook times are approximate. - 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"
Prep time: 1 hrs
Cook time: 10 min


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

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
In This Recipe


For the tzatziki

  1. Combine all ingredients and chill for a few hours.

For the lamb

  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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Reviews (8) Questions (0)

8 Reviews

aargersi May 7, 2013
I am so glad you entered this - I LOVE it and make it often!
Author Comment
inpatskitchen May 7, 2013
I'm so happy you're still enjoying this and if I neglected to thank you earlier, thanks for your awesome review!
lorigoldsby June 6, 2011
we make something similar called "kibbe" in St. Louis. It calls for soaked bulgar instead of the bread....interesting how the names are similar
Author Comment
inpatskitchen June 6, 2011
I know...they're also known as kofte or keftes depending ...
These sound fabulous!! Saved!
Author Comment
inpatskitchen June 5, 2011
You're too kind....let me know what you think if you try them!
aargersi June 5, 2011
I am doing this with my next ground lamb - they sound amazing!
Author Comment
inpatskitchen June 5, 2011
Thanks...they really are great!