Greek Meatball Kabobs with Grilled Pita

To prepare Cucumber-Yogurt Sauce: In a small bowl, combine yogurt, cucumber, mint, lemon juice, and, if desired, crushed red pepper. Cover and chill 1 hour before serving.

Meanwhile, if using wooden skewers, soak four 8-inch skewers in water 30 minutes. In a medium bowl, combine the ground turkey, ground lamb, bread crumbs, and 1 teaspoon Greek seasoning. Shape mixture into 1 1/2-inch meatballs. Thread meatballs onto skewers, leaving 1/4 inch between meatballs.

In a small bowl, whisk together lemon juice, olive oil, garlic, and the remaining 1/4 teaspoon of Greek seasoning. Brush on both sides of pita bread.

Grill meatballs, covered, over medium heat 8 to 10 minutes or until done (165 degrees F), turning occasionally. Add pita bread to grill the last 2 to 3 minutes or until light brown, turning once.

To serve, line plates with spinach and drizzle with sauce. Sprinkle with cheese and, if desired, mint. Cut pita bread into wedges. Arrange pita wedges and meatballs on plates.