Lamb Kefta Kebabs with Tzatziki

For Tzatziki Sauce: Slice cucumber on a mandolin or by hand into slices 1/8 of an inch thick. Place slices in a colander and toss with Kosher salt. Set over a bowl and let drain for at least 20 minutes.

For Kebabs: Finely mince two shallots. Place shallots, lamb, Peri Peri or paprika and pepper flakes, cumin, salt, pepper, and cinnamon in a large bowl. Mix well by hand.

Heat vegetable oil oil on a large grill pan or saute pan over medium high heat. Place dime sized ball of the meat mixture on the pan and cook until just done. Remove pan from heat. Taste the cooked meat. Adjust the seasoning in the meat mixture if necessary with additional salt and pepper.

Form the meat into balls of equal size. Press one ball along one half of a wooden skewer until it is a skinny meatball, about four inches long. Repeat with the remaining balls.

Return the pan to medium high heat. Cook skewers for 4-5 minutes, turning to brown on all sides. Remove from heat when cooked through and let rest for five minutes before serving.

While skewers are resting finish tzatziki: In a small bowl combine yogurt, garlic, olive oil, lemon juice, sugar, and mint. Stir to combine.

Pat cucumbers with paper towel and squeeze to remove any extra liquid. Stir cucumbers slices into the yogurt mixture. Taste and add extra salt if necessary.

Serve tzatziki with kefta skewers.