1cupGreek yogurt, Fage is the only brand I'll ever use
1tspolive oil
¼tspred wine vinegar
2cloves garlic, minced or grated
½tsp salt
½Tbsplemon juice
½tsplemon zest
⅓cupcucumber, grated, skin-on, plus more for serving
1½tspmint, finely chopped
2Tbspdill, finely chopped
FOR THE LAMB KEBOBS!
1pound ground lamb
¼cupscallion, minced, plus more for serving
1-2clovesgarlic, minced
1Tbspred wine vinegar
kosher salt & black pepper, to taste
wood or metal skewers
FOR SERVING!
1packagepita (optional)
chopped cucumber
chopped scallion
Instructions
FOR THE TZATZIKI!
In a medium bowl, add all tzatziki ingredients and mix well. Place in fridge for at least one hour. Taste and adjust seasoning, if needed, before serving (I almost always need a lil extra salt here).
FOR THE LAMB KEBOBS!
In a large bowl, add all lamb kebob ingredients and mix well.
Roll up a wee little meat patty and sauté it in a wee little pan. Taste and adjust seasoning if necessary. Keep frying off samples until you're satisfied.
Once your picky ass is happy, divide meat into 6 equal-ish balls. Then, form meat around skewers, making little sausages .
Heat grill to 350°F or a pan over medium-high heat. Brush surface with oil and cook for 3-4 minutes each side, or until an internal temp of 145°F for medium-rare.
FOR SERVING!
Simply dip your meat sticks into the tzatziki and enjoy!
You can also make a cute lil pita sammie by shmearing some tzatziki onto freshly grilled pita, add your lamb kebobs (skewers removed...people eat fucking Tide Pods so I feel that step shouldn't go unsaid), some diced cucumber, and scallion!
Grab a glass of something from Santorini and give yourself a nice tzatziki mustache.
Notes
1.) Set up your ‘mis en place.’ This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it’s time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable! 2.) These ingredients need to marry, so the longer they sit, the better it’s going to taste. As with any combo of chilled/room temp ingredients (especially when adding salt), you need to let the dish rest for some time before you taste and adjust.