Great tips! Thanks heaps...

I always grate my cucumber for tsatziki and use Greek Yogurt such as Fage or Trader Joe's Goat Milk Yogurt-it has a different flavour. Fage is simply the best! Just add 1 Large Garlic Clove (mashed) 2 tablespoons of chopped Mint Salt and Pepper to taste If you chill the meat real good it forms the kebabs easier and they won't fall apart. Learned these techniques from my son-in-law who is from the Balkans. Also Vegeta is a fabulous seasoning for grilled meats. It is found at Balkan and even Polish Markets. Vegeta is from Croatia and widely used in the Balkans. If you divide your meat into 1/3 or 1/4 first they will be equal size. If you have a rosemary bush try using a rosemary branch as a skewer for awesome flavour! TIP: add plain soda water to the meat to assist in keeping the meat moist and it browns better-old Balkan trick. Keep on cooking! If you drain good Greek or goat yogurt in multiple layers of cheese cloth and hang for about 8 hours you will have Labne a wonderful dip!