From: Executive chef Matthew Tropeano, Pain D’Avignon, Hyannis, MA. Yield: 4 servings. Kefta: 8 oz. ground lamb 8 oz. ground beef 1 tsp. ground cumin 1 tsp. paprika 1 tsp. dried oregano 1 tsp. garlic powder *** 12 bamboo skewers, soaked in water prior to grilling Tzatziki Sauce: 1 cup plan Greek yogurt 1/4 cup chopped mint 1/2 cup feta 1 Tbsp. harissa or any hot sauce *** 2 cups mixed greens ½ red onion, julienne ¼ cup baby heirloom tomatoes 4 ...

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