Turkey Meatball Kebobs with Tzatziki

We received a large bunch of dill in our Greenling box last week, and to me, dill means 3 things: poached salmon, lobster rolls, and tzatziki. Given that I already had turkey in the fridge, I decided to whip up some turkey meatballs based on my dad's recipe. You could easily make this without putting the meatballs on kebobs, but kebobs seemed a bit more Mediterranean to me.

Cory doesn't like it, but I think some cumin would be great in this.

Ingredients:
For the meatballs:

• 1 small red onion, chopped
• Olive oil
• 1 lb. ground turkey (I used 97% lean, but I'd use fattier meat in the future for a moister meatball.)
• 1/2 c. breadcrumbs
• 1 egg, beaten
• 2 Tbsp. dill, minced
• 1/2 tsp. salt
• Veggies for skewering
• Skewers

For the tzatziki (tzatziki is pretty standard, but these are the proportions that I prefer):

• 1 cucumber
• 8 oz. yogurt (I used fat-free, you can use whatever type you like. Greek yogurt, like Fage, is especially good.)
• 1 Tbsp. dill (I prefer dill, but mint or parsley can also be used, so feel free to substitute that if you like.)
• Juice of 1/2 lemon
• 1 tsp. minced garlic
• Salt and pepper, to taste

Directions:

• Peel and remove the seeds from the cucumber, then finely grate it. Strain it in some cheesecloth over a bowl with a heavy weight on top (a can of Diet Coke works well!) to get rid of most of the water. It takes at least an hour to do this; I usually do this step the night before and let it sit in the fridge overnight.
• Add the strained cucumber to the rest of the tzatziki ingredients and adjust the ingredients to taste, if necessary. Set aside to let the flavors marinate a bit. (You can make this a few days in advance.)
• Preheat the broiler and position the oven rack in the middle of the oven.
• Saute the chopped onion in a bit of olive oil. Let cool, then add to the turkey, breadcrumbs, egg, dill, and salt. Combine the ingredients together with your hands, then form into 1-1/2" meatballs.
• Skewer the meatballs with the veggies. Brush the tops of the meatballs with a bit of olive oil (just a bit!) to ensure nice browning on top, and add a bit of salt and pepper to the kebobs.
• Broil the kebobs for ~7 minutes, then flip them over and brush the other side of the meatballs with a bit of olive oil. Broil the kebobs for an additional 7 minutes.
• Remove from the oven and let rest for a few minutes, then serve with the tzatziki and pita.

Verdict:
Well, I could eat tzatziki with a spoon (and sometimes do), so anything with tzatziki will be awesome in my book. But the meatballs were flavorful (albeit somewhat dry, so don't use 97% lean turkey for this). Sauteeing the onions added a nice layer of flavor and (I think) increased the moisture by adding a bit of fat, and the fresh dill was a refreshing change from parsley.