ZA'ATAR LAMB KABOBS WITH TZATZIKI SAUCE

LAMB KABOBS:

1 ¾ LB GROUND LAMB
4 CLOVES GARLIC
2 SPRIGS FRESH ROSEMARY
¼ C FRESH THYME
¼ C FRESH OREGANO
¼ C FRESH SAGE
¼ C EXTRA VIRGIN OLIVE OIL
1 TBSP COURSE SEA SALT
1 TBSP FRESH BLACK PEPPER
1 TBSP PAPRIKA
1 TSP CUMIN
1 TSP CAYENNE
1 TBSP ORCHESTRA PROVISIONS ZA’ATAR SEASONING

Blend garlic, fresh herbs, and spices with oil into a paste. Mix paste into ground lamb meat. Mold mix onto metal skewers, either round or flat. Grill each side for    1 minute 30 seconds.

TZATZIKI SAUCE:

2 C GREEK YOGURT
1 C FRESH DILL
¼ C CHOPPED GARLIC
¼ C EXTRA VIRGIN OLIVE OIL
1 TBSP ORCHESTRA PROVISIONS ZA’TAR SEASONING

Combine all ingredients to make the sauce. Spread on flat bread with pickled turnips, mixed greens, and cooked lamb kabob. Serve as a wrap.

CREATIONS BY IVÁN GUILLÉN CO-FOUNDER & CHEF OF BACKYARD BELLYS LOS ANGELES | @TORO_ANTIGUO