Feta Stuffed Lamb Kebabs with Homemade Tzatziki

Step 1: Grate the onion and combine it with the ground lamb, grated garlic, fennel, oregano, rosemary, bread crumbs and salt and pepper.

Step 2: Using an ice cream scooper to control the size of the meat balls, scoop the lamb and then press down a piece of feta cheese. Then roll it up into a ball making sure there is no feta cheese showing.

Step 3: Slice a red onion into smaller pieces about the same size as the meat balls, and separate it into single layers, then place an onion on each meat ball.

Step 4: Slice the refrigerated pizza dough into 1 inch wide strips, and wrap each meat ball with the dough. Continue to alternate the direction of wrapping the dough to create a figure 8 shape around all 3 balls.

Step 5: Beat the egg with a tbsp of water and paint the kebabs. Sprinkle with dried oregano and bake at 425 degrees F for 25 minutes.

FOR THE SAUCE: Step 6: Drain the grated cucumber using a fine mesh sieve. Combine with the Greek yogurt, dill, lemon juice and zest, minced garlic and salt and pepper.