Yogi Yogurtfinger's Grilled Meat Torpedoes

Total Time: 6 hrs 8 mins Preparation Time: 6 hrs Cook Time: 8 mins

Ingredients

• Servings: 6
• 32 fluid ounces plain yogurt
• 3 cloves garlic, finely minced
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar or 1 tablespoon fresh lemon juice
• 1/4 cup chopped fresh mint
• salt & freshly ground black pepper
• 1 lb spanish red onions or 1 lb onion
• 1 tablespoon salt
• 1/2 cup chopped fresh parsley
• 1 teaspoon lemon pepper, optional
• 2 lbs ground lean lamb fillets or 2 lbs lean beef
• 1 1/2 cups grated yellow onions or 1 1/2 cups spanish red onions
• 4 cloves garlic, finely minced
• 2 eggs
• 1 tablespoon chopped fresh thyme
• 1 teaspoon fresh ground pepper
• 1/2 teaspoon salt
• olive oil, for brushing
• 6 pita breads, warmed

Recipe

• 1 ---to make yogi yogurtfinger’s 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 yogurtfinger’s special sauce and onion salad at the table for guests to add to taste.