Kebapcheta With Tzatziki

• For the tzatziki
• 4 ounces plain yogurt
• 4 ounces sour cream
• 1/2 English cucumber, shredded and blotted dry with paper toweling
• 1 clove garlic, grated or mashed in a garlic press
• 1 tablespoon dried dill weed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the lamb
• 1 1/2 pounds ground lamb
• 1 medium onion, grated
• 2 cloves garlic, grated or mashed in a garlic press
• 1 slice white bread, soaked in water and then squeezed "dry
• 1 tablespoon ground cumin
• 1 teaspoon black pepper
• 2 teaspoons salt
• 1/2 cup chopped parsley

1. Combine all ingredients and chill for a few hours.
2. Combine all ingredients thoroughly and chill for about an hour.
3. Shape the meat into 3 inch logs about 1 1/2 inches in diameter.
4. Grill on a gas or charcoal grill until done to your likeness. Serve with tsatziki, pita bread, feta, kalamata olives and sliced cucumber, tomatoes and red onion.

yogurt, sour cream, cucumber, clove garlic, dill weed, salt, black pepper, lamb, ground lamb, onion, garlic, white bread, ground cumin, black pepper, salt, parsley

Taken from food52.com/recipes/12304-kebapcheta-with-tzatziki (may not work)