Ingredients

• Garlicky Yogurt Sauce
  • 1 1/4 C plain Greek yogurt
  • 1 T lemon juice
  • 5 cloves garlic minced
  • 1 1/2 T  olive oil
  • 1 T lemon pepper
  • 1/2 t sea salt

Lamb

• • 2 pounds ground lamb 
  • 1 small yellow onion, peeled and grated, blotted with a paper towel to soak up excess liquid.
  • 1 large bunch flat leaf parsley, just the leaves, divided.
  • 3 tablespoons crushed black peppercorn
  • 1 tablespoon lemon pepper divided.
  • 1 ½ teaspoons kosher salt

Garnishes

• 2 ripe tomatoes, sliced in half through the core, each half sliced thinly.
• 1 English cucumber washed and thinly sliced.
• 1 red onion, peeled, slivered, soaked in cold water for 10 minutes, drained.
• Parsley leaves (about 1 ½ cups or whatever's left of the bunch)
• 12-18 romaine lettuce leaves
• Naan bread, sliced in half, warmed.

Directions

Make the sauce - combine all ingredients in a bowl and store in refrigerator until ready to eat, let the flavors blend.

Lamb kebabs or in my case rolls since I don't have the proper skewer.

1. Make the Kebabs: Finely chop ¼ cup of the parsley leaves. Set the rest aside for the garnish salad.
2. In a large bowl combine lamb, onion, chopped parsley, black peppercorn, 2 teaspoons lemon pepper, and salt. Work the ingredients together with your hands for a couple of minutes until they are fully incorporated.

3. Divide the meat mixture into 6 or 12 equal portions. Squeeze them into long flat firm sausage shapes. 

4. Refrigerate until ready to grill covered with plastic wrap.

5. Arrange garnish on a platter and sprinkle onions and cucumbers with 1/2 t lemon pepper.

6. Set grill to HIGH with a grill pan to keep the meat from falling through the grates, oil the pan when at temperature.
7. Place the meat on the hot grill pan about 4-5 minutes per side.
8. Place naan on grill to warm up.
9. Serve on a platter with the sauce and garnishes, sprinkle lemon pepper over the meat and sauce for more flavor.

Lazy and easy BAKED Beef version

• 1 lb. ground beef
• 1/2 onion (pureed)
• 2 T garlic (pureed)
• 1/2 T coriander
• 1 T onion powder
• 1 T garlic powder
• 1T oregano
• 1 t salt
• 2 t pepper
• 1/4 t cayenne pepper
• 2 T Greek yogurt

Directions

1. In a food processor, puree the onion and garlic, about 30 seconds
2. Add beef, spices and yogurt, puree about 1 minute
3. Divide pureed meat to 3 equal log rolls 
4. Place 1 meat log on a parchment paper
5. Place another sheet of parchment paper on the log and roll thin length wise
6. Roll the meat into a loose roll and place on a lined baking sheet
7. Repeat with remaining 2 logs
8. Bake at 425 F about 20 minutes
9. Cool slightly and unroll the parchment paper with tongs to break the meat into bite size pieces
10. Serve with the Garlic Sauce above on naan or tortilla with romaine lettuce, cucumbers, red onions 

I'm pretty sure this is the lazy untraditional way to make this, but I do like the freshness of lemon pepper and garnishes.  The sauce also makes a great dipping sauce for a vegetable dip with carrots and celery.