1. ---To make Yogi Yogurtfingers Special Sauce---. 2. Line a large sieve with cheesecloth (muslin), place it over a bowl and spoon the yogurt into the sieve. 3. Refrigerate for 4-6 hours to drain off the excess water. 4. You should have 12-16 fluid ounces drained yogurt. 5. Add the garlic, olive oil and vinegar or lemon juice to the drained yogurt. 6. Stir well and fold in the mint. 7. Season to taste with salt and pepper. 8. Cover and refrigerate until needed. 9. Fire up your charcoal grill or preheat the oven broiler. 10. ---To make the onion salad---. 11. Cut onions in half and slice them thinly. 12. Place the onion slices in a large sieve or colander, add the salt and toss well. 13. Let stand for 15 minutes. 14. Rinse the onion slices with cool water and pat dry with paper towels. 15. Place in a bowl and add the parsley and lemon pepper, if using. 16. Toss well and set aside. 17. ---To make the meatballs---. 18. In a bowl, combine the lamb or beef, grated onions, garlic, eggs, thyme, pepper, and ½ teaspoon salt. 19. Mix with your hands until the mixture holds together well. 20. Form into 12 ovals about 3 inches long and 1½ inches wide and thread them onto metal skewers. 21. Brush the meat torpedoes with olive oil and sprinkle with salt. 22. Place the skewers on an oiled grill rack or a broiler pan and grill or broil, turning to brown on all sides, until cooked through, about 8 minutes. 23. ---Putting It All Together---. 24. Remove the skewers from the grill or broiler and slip the meatballs off the skewers. 25. Cut the pita breads into halves and tuck a meat torpedo into the each half. 26. Serve at once. 27. Offer Yogi Yogurtfingers Special Sauce and onion salad at the table for guests to add to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
