To make the dip:  In a bowl, combine the yogurt, chives, garlic, and lemon juice.  Stir well.  Cover, and keep in the fridge.  This dip will keep up to 5 days in the fridge – but it won’t last that long!  Use it as a dip for anything!  My kids love it with veggies, crackers, and meat kebabs.  It also makes a great spread on a pita or sandwich.

To make the meat kebabs:  Preheat oven to 375 F.  In a mini food processor, add the bell pepper, onion and garlic clove.  Process until everything is finely chopped, almost like a paste.  Add the mixture to a bowl, along with the turkey, chicken, egg, oatmeal and spices.  Mix together with your hands.  Take a small handful of the meat mixture and work it around a bamboo skewer (I soak the skewers in water first to prevent them from burning while they cook).  Repeat until you have used all of the meat mixture – this recipe usually makes 12-14 skewers.  Place the kebabs on a lined baking sheet, and cook in the oven for about 25 minutes (I flip them halfway through).  Serve with Yogurt Chive Dip and enjoy!