Photo Credit: Aaron Colussi

Greek Chicken Meatballs with Eggplant and Zucchini in Pita

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Tired of burgers and hot dogs? Grilled Mediterranean meatballs (called keftethes in Greece and keftas in Morocco) with a cooling tzatziki sauce are perfect for the steamy dog days of summer.

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Description

Recipe Type: Entree
Serves: 4-6
Author: Kimberly Lord Stewart

Ingredients

  • 1 zucchini, sliced lengthwise into 4 long slices
  • ½ of small eggplant, cut lengthwise and then in ¼-inch slices
  • 1 pound ground chicken or turkey
  • ½ cup finely chopped onion
  • 1 cup soft breadcrumbs
  • 1 egg
  • 1 teaspoon salt
  • ¼ teaspoon pepper, plus more to taste
  • 2 tablespoons parsley, chopped
  • 1 tablespoon fresh mint, chopped
  • Extra-virgin olive oil
  • Dried oregano
  • 2–4 whole-grain pita bread rounds, cut in half
  • Shredded lettuce
  • 1–2 tomatoes, diced
  • ½ cup feta cheese
  • Tzatziki sauce (store-bought or recipe below)

Tzatziki Sauce

  • 1/3 English cucumber, peeled and diced
  • 1 cup Greek yogurt
  • 2 cloves garlic, minced
  • 2 tablespoons fresh dill
  • 1 tablespoon fresh-squeezed lemon juice
  • ¼ teaspoon salt
  • Hefty pinch of pepper

To make sauce, place diced cucumber in a colander; press out excess water with piece of paper towel. Place cucumbers in a bowl, add all ingredients, and stir well.

Instructions

  1. Salt zucchini and eggplant; let sit 30 minutes on a rack with paper towels underneath.
  2. Meanwhile, place ground chicken or turkey in a medium-sized bowl. Add onions, breadcrumbs, egg, salt, pepper, parsley and mint, and knead with your hands, until well-combined. Chill 30 minutes.
  3. Pat excess water from eggplant and zucchini with a dry paper towel. Brush both sides generously with olive oil; sprinkle with dried oregano and pepper. Set on a platter.
  4. Shape meat mixture into 4–6 long, flat meatballs. Set on a platter.
  5. Heat grill to medium heat; oil well.
  6. Place meatballs on grill; cook 8–10 minutes, turning once.
  7. When meatballs are half done, place eggplant and zucchini on grill. Cook 2–3 minutes on each side.
  8. Place meat and vegetables on a platter with pita bread, lettuce, tomatoes, cheese and a bowl of tzatziki. Let guests make their own sandwiches.

PER SERVING: 367 CAL; 24G PROTEIN; 7G FAT; 13G CARB (7G SUGARS); 1,220MG SODIUM; 4G FIBER

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