"Grandpa's" Kebabs with Yoghurt Sauce

My grandfather was from the Caucasus, so kebabs in our family were never exotic. The same grandma's pies - only more brutal). Of course, yoghurts were not known in the old days, but they were successfully replaced by sour cream.

Ingredients

• lamb with fat 2.5 kg
• bell pepper 2 pcs.
• onion 2 pcs.
• cloves of garlic 3 pcs.
• utskho-suneli 2 tsp
• ground black pepper
• saffron
• yoghurt sauce
• natural yogurt 500 ml
• fat sour cream 200 ml
• tarragon 1 bunch
• dill 1 bunch
• boiled egg 1 pc.
• salt

Directions

1. Cut off the fat from the lamb. We need 100 grams. Scroll the pulp and fat through a meat grinder. Following them, we send peppers, onions and garlic there, then salt and seasonings. We begin to thoroughly knead the minced meat. Since kebabs do not use binding ingredients such as eggs or milk-soaked bread, our goal is to get the meat “hooked”. You need to knead for at least 10 minutes. - during this time, the fat from the heat of the hands will begin to melt, and will give the desired consistency.
2. Soak the skewers on which the kebabs will be baked briefly in cold water. This is so that they do not burn in the oven. We form thick sausages and string them on skewers. However, it is more convenient for me to wrap the skewers with minced meat and already when they are inside, give the kebab the desired elongated shape. We put them on a wire rack and send them to a preheated oven for at least 30 minutes.
3. Finely chop the greens for the sauce. Then add yogurt, sour cream, egg and salt. Beat everything with a hand blender. We cool and eat with kebabs.