Skewered Greek Meatballs

Ready in 30 minutes

Serves 4 people

Recipe adapted by Melanie Boldt from Martha Stewart

4 Bamboo or metal skewers

(This recipe is easily doubled by adding another pack of meatballs!)

Pita bread (optional)

For the pan-fried tomatoes:

1 pint cherry tomatoes

1/4 c. crumbled feta cheese

1 Tbsp. dried oregano

2 Tbsp. olive oil

For The Dipping Sauce:

1 cup Greek yogurt

1 medium cucumber, peeled, seeded, and grated

1 clove garlic minced

3 tablespoons finely chopped fresh mint

1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice

Coarse salt and freshly ground pepper

Make the dipping sauce: Mix together yogurt, cucumber, garlic, mint, lemon zest and juice, and 3/4 teaspoon salt in a medium bowl; season with pepper.
Preheat your BBQ or turn on your oven broiler, with rack in top third of oven whichever cooking method you prefer. Slide 4 meatballs onto each of 4 skewers.
If broiling lightly brush a rimmed baking sheet with oil. Broil skewers on baking sheet until just cooked through and deep golden brown, about 8 minutes.
While broiling or BBQ-ing the meatballs, heat a frying pan and add the olive oil, tomatoes and oregano. Cook, stirring tomatoes and smashing slightly with a spoon so they release juice and make a sauce, about 8-10 minutes. Sprinkle with crumbled feta cheese.
Serve meatballs with yogurt dipping sauce, tomato sauce and pita bread.