Shashleek With Tzatziki

Ingredients for the shashleek:
1 leg of lamb, boned and trimmed
2 large onions
sprinkle of fresh mint and rosemary, mixed well
salt
lemon wedges, for serving

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Ingedients for the tzatziki:
16 ounce Greek yogurt
10 cloves garlic, minced
1 to 2 cucumbers, shredded
chopped fresh dill, to taste
sugar, to taste

Preparing the shashleek:
Cut the lamb into 1-inch chunks with a minimum of fat.

Puree the onions in a food processor and transfer to a large bowl. Add the mint, rosemary, salt, and lamb cubes; toss to coat. Cover the bowl with plastic wrap, refrigerate and let marinate for 1 to 3 days.

Remove the lamb from the marinade; discard the marinade and weigh the lamb cubes out in 7-ounce portions. Thread lamb on skewers. Skewers can be prepared ahead of time and refrigerated.

To cook, heat a charcoal grill to high. Dust the skewers with salt, and grill to order. Before serving squirt lemon juice over them.

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Preparing the tzatziki:
Combine thick Greek yogurt and mix in lots of minced garlic, shredded cucumber, and dill.

Can be adjusted to taste, with sprinkles of sugar (it cuts the sharpness of the garlic).