For a sauce, blend 1 cup plain Greek yogurt with 2 tablespoons each olive oil and lemon juice, 1 clove minced garlic, and salt and pepper to taste. Makes 6 servings.
1½ pounds ground lamb
¼ cup crumbled feta cheese
2 tablespoons olive oil, plus more for brushing
2 garlic cloves, minced
2 tablespoons chopped fresh mint
1 teaspoon salt
6 pita breads
? Soak 12 bamboo skewers for at least 30 minutes.
? Combine all the ingredients in a medium bowl, using your hands to mix if necessary.
? Form the meat into 24 meatballs and slide two onto each skewer, leaving an inch between the meatballs. Chill them for 30 minutes.
? Preheat a gas grill over medium heat with the lid down for 10 minutes or build a medium charcoal fire.
? Brush the meatballs with olive oil and lightly brush the grill rack with more oil.
? Grill the lamb meatballs over direct heat, turning several times, for 10-12 minutes, until browned and cooked through. Serve hot on their own or in warmed pitas.
1½ pounds ground lamb
¼ cup crumbled feta cheese
2 tablespoons olive oil, plus more for brushing
2 garlic cloves, minced
2 tablespoons chopped fresh mint
1 teaspoon salt
6 pita breads
? Soak 12 bamboo skewers for at least 30 minutes.
? Combine all the ingredients in a medium bowl, using your hands to mix if necessary.
? Form the meat into 24 meatballs and slide two onto each skewer, leaving an inch between the meatballs. Chill them for 30 minutes.
? Preheat a gas grill over medium heat with the lid down for 10 minutes or build a medium charcoal fire.
? Brush the meatballs with olive oil and lightly brush the grill rack with more oil.
? Grill the lamb meatballs over direct heat, turning several times, for 10-12 minutes, until browned and cooked through. Serve hot on their own or in warmed pitas.
John & Tanya Bäck 
Bear Pattern Wall Mounted Hooks
None
Dutch Oven
None
