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Armenian Lamb Kebabs with "Jajik"

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

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

Method
 

Lamb Kebabs
  1. Preheat oven to 400 degrees F
  2. Place parchment paper onto sheet pan and set aside.
  3. In a large bowl, combine lamb, veal, onions, garlic, egg, parsley, mint, cumin, cayenne pepper, breadcrumbs, salt and pepper
  4. Use your hands to mix it all together (you can also use clean rubber gloves if you prefer)
  5. 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.
  6. 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).
  7. Internal temperature should reach to a minimum of 145 degrees
Jajik / Cucumber & Yogurt Salad
  1. In a medium bowl, combine sliced cucumbers, yogurt, garlic, oregano, mint leaves, olive oil, lemon, salt and pepper
  2. Mix well and serve with lamb kebabs in a pita, as a dip or salad