Lamb kofta with tzatziki sauce

Ingredients:

Minced meat shashlik

• 700 g of minced young lamb
• 2 finely chopped green onion stalks
• 2 tsp onion powder
• 2 teaspoons chopped fresh oregano leaves
• 1 teaspoon chopped fresh rosemary leaves
• 1 teaspoon garlic powder
• 1 tsp ground cumin
• 1/2 tsp dried thyme
• Equipment: 12 wooden skewers (15 cm long)

Tzatziki sauce

• 2 cups Greek yogurt, strained
• 1/2 cucumber, seeded and sliced
• 1 clove of garlic
• 2.5 tsp hot sauce
• 1 teaspoon lemon juice
• Salt and ground black pepper
• Vegetable oil for greasing
• 1 pack. pita bread (at least 6 pcs.)

Preparation:

1. Tzatziki sauce: Additional equipment: food processor. Place the yogurt, cucumber, garlic, hot sauce, lemon juice and zest in a food processor and process until smooth. Season with salt and pepper and transfer to a bowl. Refrigerate for at least an hour before serving.
   Yield: 2.5 cups.
2. Preheat grill to high heat.
   
   Soak the skewers in water for 25-30 minutes. In a large bowl, combine the lamb, green onions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, and salt and pepper to taste.
   
   Form the meat onto skewers to form long sausages. Press them firmly and secure them tightly onto the skewers. Refrigerate for 30 minutes. Remove the skewers from the refrigerator. Grease the grill with oil.
3. Grill the kebabs for about 3 minutes per side, turning once, until charred and medium-rare. Lightly brush the pitas with oil and quickly grill them on both sides to warm through. Remove the kebabs from the skewers and place 2 on each pita. Drizzle with tzatziki sauce and serve.