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Armenian Lamb Kebabs with "Jajik"

Ground Lamb kebabs with a cucumber yogurt dip
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Course Dinner, lunch
Cuisine Armenian, Middle Eastern
Servings 15 kebabs

Ingredients
  

Lamb Kebabs

  • 1 lb ground Lamb
  • 1 lb ground Veal
  • 3 cloves garlic crushed
  • 1 onion diced finely
  • 1 egg
  • 1/2 cup fresh curly parsley chopped
  • 2 sprigs fresh mint chopped
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/4 cup breadcrumbs
  • 3/4 tbsp salt
  • 2 tsp ground pepper

"Jajik" Cucumber Yogurt Salad

  • 1 1/2 cup english cucumber sliced
  • 1 cup plain yogurt full fat
  • 1 clove garlic crushed
  • 1 tsp oregano
  • 15-20 leaves fresh mint
  • 1 tbsp olive oil extra virgin
  • 1 tbsp lemon
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions
 

Lamb Kebabs

  • Preheat oven to 400 degrees F
  • Place parchment paper onto sheet pan and set aside.
  • In a large bowl, combine lamb, veal, onions, garlic, egg, parsley, mint, cumin, cayenne pepper, breadcrumbs, salt and pepper
  • Use your hands to mix it all together (you can also use clean rubber gloves if you prefer)
  • Use a measuring cup (1/4 cup) to portion out the mixture into 15 balls. Form sausage like shapes and use the bowl of water to dampen your hands while shaping the meat mixture to avoid sticking.
  • Place all kebabs onto sheet pan and cook in the oven for 25 min. Then broil for 2-3 min on high (set a timer to avoid burning).
  • Internal temperature should reach to a minimum of 145 degrees

Jajik / Cucumber & Yogurt Salad

  • In a medium bowl, combine sliced cucumbers, yogurt, garlic, oregano, mint leaves, olive oil, lemon, salt and pepper
  • Mix well and serve with lamb kebabs in a pita, as a dip or salad
Keyword Kebabs, Lamb