Chevapchichi With Yogurt Sauce

• 6 ounces stale baguette, torn into small pieces
• 1 cup hot water
• 2 lbs ground lamb
• 1 lb ground chuck
• 1+ large onion, grated
• 1 handful chopped flat leaf parsley
• 1 handful fresh mint, finely chopped
• 2 large eggs
• 2 clove garlic, minced
• 2 tsp ground cumin
• 2 tsp spoon ground coriander
• 1 tsp dried oregano
• 3 tsp kosher salt
• 2 tsp pepper
• Olive oil, for brushing
• For the Yogurt Sauce
• 2 cups plain yogurt
• 1 cucumber, peeled,seeded,and diced
• 2 squeeze of fresh lemon
• 1 cup chopped fresh mint leaves
• 1 tsp kosher salt
• 3+ cloves garlic, minced

1. 1. Mix together yogurt, cucumber, lemon, mint, salt, and garlic for the cucumber-mint sauce in a small bowl and keep chilled while preparing kebabs.
2. 2. In a large bowl, soak the bread in the hot water until absorbed, about 30 minutes. Add the onion, parsley, mint, egg, garlic, cumin, coriander, oregano, salt and pepper and knead until combined. Knead in the beef and lamb until combined.
3. 3. Line a large baking sheet with plastic wrap. Using moistened hands, roll the meat mixture into approx. 30 oval patties. Cover and refrigerate the patties for at least 1 hour.
4. 4. Preheat a grill pan. Brush the kepabcheta with olive oil and grill over moderately high heat, turning occasionally, until browned and cooked through, about 4 minutes per side. Serve immediately with Yogurt Sauce.

stale baguette, water, ground lamb, ground chuck, handful, handful fresh mint, eggs, clove garlic, ground cumin, ground coriander, oregano, kosher salt, pepper, olive oil, plain yogurt, cucumber, lemon, mint leaves, kosher salt

Taken from www.epicurious.com/recipes/member/views/chevapchichi-with-yogurt-sauce-50078295 (may not work)