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1
Kebabs:.
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2
Smash and peel the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste.
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3
Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.
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4
Divide the meat mixture into 20 rough balls.
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5
Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer.
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6
Lay the skewers on a pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.
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7
Heat a grill pan over medium heat or prepare a grill.
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8
Brush the pan lightly with olive oil.
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9
Working in batches, grill the kebabs, turning occasionally to get pleasing grill lines , until cooked through, about 12 minutes.
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10
Tzatziki:
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11
If you're using plain whole milk yogurt, line a small sieve with a coffee filter.
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12
Put the yogurt in it, set it over a bowl, and refrigerate 12 hours.
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13
Discard the expressed liquid and put yogurt in the bowl.
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14
Grate the cucumber on the large holes of a box grater into another bowl.
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15
Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands.
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16
Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.
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17
Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.
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18
Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt.
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19
Refrigerate for at least 1 hour before serving.
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20
To serve, lay out two kebabs on individual plates, flnked by a pita and a dollup of the sauce.
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21
Each guest should spoon some tzatziki into a pita and insert two kebabs.
