|500 g||ground lamb|
|200 g||Turkish yogurt|
|1 tsp||cumin (ground)|
|1 tsp||coriander (ground)|
|1 tsp||lemon juice|
|vegetable oil for frying|
Press or mince garlic. Finely chop mint leaves and dice onion. Grate cucumber and squeeze out as much of the liquid as possible. Place in a bowl.
For the tzatziki, mix cucumber, garlic, mint, and lemon juice with Turkish yogurt. Season generously with salt and pepper. Store tzatziki in the fridge while preparing kebabs.
For the kebabs, combine ground lamb with diced onion, cumin, coriander, and turmeric. Season with salt and pepper. Form into elongated kebabs. You can form these on skewers for grilling as well.
Heat up a large frying pan and sear kebabs for approx. 3 – 5 min. per side. Transfer to a kitchen towel lined plate to absorb excess fat. Serve hot with tzatziki on the side.