|500 g||ground lamb|
|200 g||Turkish yogurt|
|1 tsp||cumin (ground)|
|1 tsp||coriander (ground)|
|1 tsp||lemon juice|
|vegetable oil for frying|
Syrah, dry, 2008
The vines of the Syrah grape produce dark-colored, tannic wines the aroma of ripe currants. Syrah wines require long bottle-aging and fit perfectly with hearty lamb dishes.
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.