Lamb Kebab with a Yogurt Sauce

 

This month’s cooking club was remaking a ‘childhood favorite.’ I decided to go off the beaten path and make a Turkish dish. (No, I am not Turkish, but my mom did Peace Corps where she was placed in Turkey.  Therefore, our family grew up going to Turkish restaurants.)  I used to call this “Turkish Pizza” because that’s exactly what it tasted like to me.  (I did end up with Lahmacun on accident many, many times.) 
Lamb Kebab Ingredients:
1 lb ground lamb (or beef)
1 small onion, finely chopped
1 egg, beaten
1 garlic clove, minced
2 slices of Italian bread (a few days old. Soak in milk or water and squeeze dry with your hands)
½ tsp cayenne
1 tsp cumin
½ tsp crushed red pepper
Salt and Pepper
 
Tomato Sauce:
1 cup crushed tomatoes, 1 tbsp olive oil, salt, pepper. 
 
Yogurt Sauce: 1 cup plain yogurt, 2 cloves garlic (minced), lemon juice (1/2 lemon pr 2 tbsp)

Directions:  Preheat oven to 350 degrees.
 
Mix all of the kebaby ingredients with your hands. Shape meat into an oblong meatball. Place on baking sheet and cook for about 15-20 minutes, until cooked through. 


















Heat ingredients for tomato sauce in a small saucepan. 








Whisk yogurt sauce ingredients and set aside. 

 



To assemble, put bread on the bottom (this can be slices, pieces, etc.) Layer the next ingredients of tomato sauce, then yogurt sauce, and top with lamb kebab. 

 

This recipe may not be something you think of making every day, but it really is easy and enjoyable. 

 

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