1cupfresh parsleystems removed, plus additional for garnish
½tspground cayenne pepper
½tspground nutmeg
1 ½tspground allspice
½tspsalt
½tsppepper
1tspextra virgin olive oil
TZATZIKI INGREDIENTS
¼of an English cucumber
1 - 6ozcontainer of Fage 0% Greek yogurt
½garlic clove finely grated
Juice of ¼ lemon
¼tspsalt
¼tsppepper
¾tspdried dill
Instructions
Grate the cucumber into a fine mesh strainer using a medium grater. Rest the strainer over a bowl and set aside to allow moisture to drain from the cucumber.
In a small bowl combine the Greek yogurt, garlic, salt, pepper, dill, and lemon juice. Mix to combine and set aside.
Add the onion, garlic, and the parsley (reserve some for garnishininto a food processor and process on high until the onion is broken down into smooth mixture. Add in the cayenne, nutmeg, allspice, salt, and pepper and pulse again to combine. If you do not have a food processor, finely grate the onion and garlic and finely chop the parsley.
In a large bowl (or in same food processor if it will fit), mix the beef, lamb, and onion/parsley/spice mixture until well combined.
Form into 12 equal sized kebabs or balls.
Heat large skillet over medium high heat. Add 1 tsp of olive oil and cook kebabs/balls until browned on all sides and cooked to desired liking, roughly 8-10 minutes. Spoon out grease from pan as needed and cook in batches if you cannot fit into one pan without overcrowding.
While the kebabs are cooking, add the grated cucumber to the tzatziki and mix well.
Serve kebobs with tzatziki and garnish with reserved parsley.