When I plan my summer barbecues, I make a list to make sure I have all my savory BBQ meats. Just as important are the ingredients needed to make refreshing cocktails—drinks that’ll make your guests...
- 1 Spanish onion, quartered
- 5 cloves garlic, chopped
- 1 bunch parsley, stemmed and finely chopped
- About 1 tablespoon salt
- ½ tablespoon black pepper
- 1½ teaspoons ground allspice
- ½ teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon white pepper
- 1 pita, quartered, toasted, then softened in milk till tender
- 1½ pounds ground lamb
- 12 bamboo skewers, soaked in water overnight
- 3 Persian cucumbers, grated
- 2 teaspoons lemon juice
- 1 small clove garlic, grated (optional)
- 2 cups Greek yogurt
- 2 teaspoons fresh dill, finely chopped
- 1 teaspoons fresh mint, finely chopped
- Salt and pepper
In a food processor, combine onion, garlic and parsley. Pulse until finely minced.
Add the spices and the pita. Pulse until well combined and almost a paste.
In a large bowl, mix ground lamb and spice mixture. Stir until evenly combined.
Divide the mixture into twelve balls. Place the ball in the middle of your palm, place a skewer on top and gently press to wrap the meet around the stick, should be about 1 inch in diameter and 4-5 inches long.
Lay the kebabs on a baking sheet and set aside in the refrigerator for at least 1 hour, up to 4 hours.
Cook the skewers on the grill or under the broiler until well-charred and internal temperature has reached 155 degrees.
Mix all ingredients in a bowl.
Season with salt and pepper, to taste.
Prepare at least 30 minutes in advance to allow flavors to meld.