Lamb Or Beef Kebab Pitas With Tzatziki - cooking recipe

Ingredients

Kebab
1 lb ground lamb (preferably leg, with all the fat) or 1 lb ground chuck
1 small red onion, finely minced
2 garlic cloves, finely minced
1 tablespoon red wine vinegar
1 egg, lightly beaten
1/3 cup dry breadcrumbs
2 tablespoons Greek yogurt or 2 tablespoons sour cream
1 teaspoon dried oregano (well-rubbed between your fingers)
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cayenne pepper
salt and pepper
For the Tzatziki
1 cup Greek yogurt (no other yoghurt will do) or 1 cup sour cream
1 garlic clove, crushed to a paste
3 tablespoons olive oil
1 tablespoon red wine vinegar
5 fresh mint leaves, minced
1/4 cup fresh dill, minced
1/4 cup cucumber, grated, squeezed dry (unpeeled, washed)
salt
Garnish
fresh tomato, thinly-sliced
thinly sliced red onion
minced parsley
grilled pita bread

Preparation

In a bowl, knead together all the kebab ingredients. Form into sausages of about 4-5 inches in length. Cover and leave in the fridge for about an hour.
Prepare the Tzatziki: In a bowl, whisk together all the ingredients. Taste, and adjust seasoning. Refrigerate for 30 minutes.
Preheat oven to 400\u00b0F (this is also great on the bbq).
Grill the kebabs until brown and crusty on all sides, and cooked through, about 12-14 minutes.
Get some grilled pita breads.
Place 1 or 2 kebabs inside each pita and add some slices of tomato, onion, some tzatziki, and a generous sprinkling of parlsey.
Roll up as tightly as you can without mushing up your sandwich, and wrap a piece of aluminum foil around bottom to catch any drips.
Enjoy one of the best sandwiches you've ever had.