Meatballs with Cucumber Sauce on Flatbreads

 by Chelsy Marriott

1 medium seedless cucumber

1 6-oz carton plain Greek yogurt

2 tbsp snipped fresh mint (optional)

1 16-oz package frozen fully cooked meatballs, thawed

2 tsp greek seasoning blend

4 garlic or plain flatbreads or naan

Thinly sliced red onion

Lemon wedges

1.     Preheat broiler. For cucumber sauce, coarsely shred half of the cucumber. Thinly slice the remaining cucumber, set aside. In a small bowl stir together shredded cucumber, yogurt, and if desired 2 tbsp mind. Cover and refrigerate until needed.

2.     Thread meatballs onto bamboo or metal skewers. Sprinkle Greek seasoning onto meatballs. Arrange skewered on the rack of unheated broiler pan. Broil 4-5 minutes or until heated through, turning occasionally. During the last 2 minutes of broiling, warm and slightly toast the flatbreads on the pan.

3.     Speed sauce and arrange cucumbers on flatbread. Put meatball kabobs on warm flatbreads. If desired, serve with onion, lemon wedges, and additional fresh mint.

Tip: If you can’t find Greek seasoning blend, substitute a blend of ½ tsp each sesame seeds, garlic powder, crushed red pepper, and dried oregano.