Aurora Catering's

Za'atar Beef/Lamb Kabobs with Tzatziki Sauce (See Recipe)
Yield - 4 Individual Kabobs

Catering Comments!

This recipe is designed for a 4 person serving... BUT... a good catering chef could very easily expand it to serve 100 people!

Ingredients
3/4 LB FRESH LEAN GROUND BEEF (See Chef Notes)
1/4 LB GROUND LEG OF LAMB

2 TBSP GREEN ZA'ATAR SEASONING (See Chef Notes)

2 TBSP EXTRA VIRGIN OLIVE OIL (Divided)

LOT 10" THICK BAMBOO SKEWERS (Water soaked over night)
 

Garnish and Plate Ingredients

1  CARROT (Peeled, and Julienned into 3" long sticks then marinated in Rice Wine Vinegar)
1  DAIKON RADISH  (Peeled, and Julienned into 3" long sticks and marinated in Rice Wine Vinegar)

8  - 6 INCH FRESH PITA BREADS

LOT  Sprigs of FRESH SWEET BASIL and MINT LEAVES

1  MEDIUM SIZED CUCUMBER (Peeled, deseeded, and julienned into 3" long sticks)

1/2 CUP KALAMATA OLIVES (Pitted)

1/2 CUP TZATZIKI  (Cucumber/Yogurt Dip) (See Recipe)

Mini Method

Place carrot and daikon juliennes in a small bowl with vinegar.  (This should be done hours or even days before serving)

Method
In a stainless steel bowl combine the first 3 ingredients and 1 TBSP Olive Oil.   Divide the meat into 4 equal amounts, then form them around the skewers into a hot dog shape.  

Grill the skewers over a very hot grill .... baste them with brushes of the remaining olive oil.  Do NOT Overcook!!... This is a very lean meat and will taste dry if over grilled.

Remove skewers from grill and allow to rest for a couple of minutes.  Meanwhile, grill pitas.

Plate Presentation
Garnish with the above Plate Ingredients.... Allow guests to choose their own garnish supplements, and serve with

tabled Extra Virgin Olive Oil and Balsamic Vinegar.  See pic below!