Nutrition per serving may change if servings are adjusted.
½ cup plain fat-free yogurt
¼ cup finely chopped, seeded cucumber
2 tablespoons snipped fresh mint
1 teaspoon lemon juice
⅛ to ¼ teaspoon crushed red pepper (optional)
Greek Meatball Kabobs with Grilled Pita:
8 ounces ground turkey breast
4 ounces ground lamb
⅓ cup dry whole wheat bread crumbs
1¼ teaspoons Greek seasoning
1 tablespoon lemon juice
1 teaspoon olive oil
1 clove garlic, minced
2 (6 inch) whole wheat pita bread rounds
2 cups fresh baby spinach
¼ cup crumbled reduced-fat feta cheese (1 ounce)
¼ cup snipped fresh mint (optional)
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 1½-inch meatballs. Thread meatballs onto skewers, leaving ¼ inch between meatballs.
In a small bowl, whisk together lemon juice, olive oil, garlic, and the remaining ¼ 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°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.