GRILLED LAMB MEATBALLS WITH TZATZIKI

Steps:

• Grate the onion into a medium bowl. Remove the crust, then tear the bread into small pieces and place them in a separate small bowl. Add some water to cover. After a minute or so, squeeze the bread dry and add it to the bowl with the grated onion.
• Add the ground lamb to the bread and onion mixture and the rest of the ingredients and blend thoroughly.
• Cover the bowl and refrigerate for an hour (this step will help the mixture hold together).
• Remove the bowl from the refrigerator and divide the mixture into 8 balls. Shape the balls into oval patties and slightly flatten them. Place them on a platter. Brush both sides with some olive oil.
• If you are using a griddle, make sure you oil it well once hot. If you are using an outdoor grill, cook the patties uncovered and directly over medium-high heat until they are cooked through-about 4 to 5 minutes per side--turning once with a spatula.
• Peel the cucumber, seed it and grate it. Place it in a colander, sprinkle with some salt and let it sit for half an hour. Squeeze the water out by pressing it between the palms of your hands. Place the grated cucumber in a medium bowl.
• Mince the garlic cloves and the dill and add it to the bowl.
• Add the rest of the ingredients, season with salt, mix well and refrigerate overnight or for at least a couple of hours.
• Before serving, mix again, drizzle with some extra olive oil and serve with toasted Greek pita bread, cut into triangles.