For the Kebabs2 lb ground lamb
1 1/2 tsp paprika
1/2 tsp chili flakes
1 1/2 tsp salt
1 tsp dried oregano
For the Salad2 large tomatoes, sliced
1 large cucumber, sliced
1 large red onion, sliced
3 tbsp olive oil
1 tbsp lemon juice
1/2 cup crumbed feta cheese
The Rest of Ingredients2 tbsp sour cream (optional)
4-6 tortillas or pita bread for serving
In a large bowl, place the ground lamb, paprika, chili flakes, dried oregano, salt and peper and gently stir to combine.
Take 1/4 cup of meat mixture and form 3″ oval and place on a lightly oil baking sheet. Repeat with remaining mixture. Cover with plastic wrap and refrigerate for one hour.
Before grilling, soak the bamboo skewers in water for 20 minutes. Meanwhile, make the salad. Place all the ingredients in a bowl except feta cheese and gently toss to combine. Season to taste and top with crumbled feta. Set aside.
Thread meat ovals onto skewers. Preheat a grill over medium heat. Lightly oil the grill grates and grill kebebs in batches for 3-4 minutes on each side. Use the Chef Remi Cooking Thermometer to test doneness. Insert the thermometer sideways and take the kebabs off the grill at 165°F. Serve with feta salad, sour cream (if using) and pita breads or tortillas.