Kebabs of lamb mince with cacık are delicious food, used in the Balkans and in Iran, Iraq, Syria and Turkey. How about replacing the burger on the grill with lamb kebabs? This variety is made from lamb mince, which you can find in the freezer, if it is not found fresh. You can also replace the lamb dough with patty dough or regular minced meat.
1/2 kg lamb dough (or chop)
1 tsp mint
1 tablespoon kebab seasoning
1 ts pepper.
Knead everything well together and fry a small sample bowl in a frying pan, to know if it needs more spices. Wrap the dough around barbecue skewers, approx. 200 g on each and place them on the grill. Once they have a nice color on the underside, you can turn them over and finish grilling them.
Served with grilled corn and boat potatoes: Drizzle a little olive oil in a long pan, divide the potatoes in boats, put them in the long pan, add salt and pepper, sprinkle over a little more oil and put them in the oven on full blast. When they start to get a little color, turn down to 200 degrees and let them fry until crispy on the outside and soft on the inside.
Cacık, which is the Turks' answer to tzatziki, can be found here.
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