Grilled meatball kabobs with yogurt sauce and warm Greek potato salad

This is a recipe I adapted from a Rachael Ray magazine.  You can thread the meatballs on skewers and grill them when the weather is nice.  The weather here in the Pacific Northwest continues windy and rainy; however.  So I chose to bake them.

Yogurt sauce:
1 c. plain yogurt
1 garlic clove, minced
1/2 t. dill
1/3 of a cucumber, peeled and chopped
Combine all ingredients in a blender. Mix until smooth.

Beef kabobs:
1# hamburger
1 c. uncooked oatmeal
1 clove garlic, minced
3/4 t. cumin
2T. chopped parsley
MIx all ingredients except parsley together.  Form into 8-10 large meatballs.  If bbqing, thread on skewers and bbq until meat is cooked.  If baking, put in a 350 over for 25 minutes.

Warm up a piece of flatbread (flat pita).  Put 3 meatballs on flatbread, spoon on yogurt sauce and sprinkle with parsley.

Warm greek potato salad:

6 small red potatoes, cooked until tender
1/2 c. red onion
3 T. sun dried tomatoes in olive oil
6-8 kalamata olives
3/4 t. oregano
balsamic salad dressing

Cut potatoes into quarters.  Dice onion.  Put all ingredients into a fry pan with 1 T. olive oil.  Fry until potatoes are browned.  Sprinkle with 2 T. balsamic dressing.