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