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Greek Chicken Meatballs with Eggplant and Zucchini in Pita
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.
chicken, chicken meatballs, eggplant, greek yogurt, meatballs, pita, zucchini
Kimberly Lord Stewart
zucchini, sliced lengthwise into 4 long slices
of small eggplant, cut lengthwise and then in ¼-inch slices
ground chicken or turkey
finely chopped onion
pepper, plus more to taste
fresh mint, chopped
Extra-virgin olive oil
whole-grain pita bread rounds, cut in half
Tzatziki sauce (store-bought or recipe below)
English cucumber, peeled and diced
cloves garlic, minced
fresh-squeezed lemon juice
Hefty pinch of pepper
Salt zucchini and eggplant; let sit 30 minutes on a rack with paper towels underneath.
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.
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.
Shape meat mixture into 4–6 long, flat meatballs. Set on a platter.
Heat grill to medium heat; oil well.
Place meatballs on grill; cook 8–10 minutes, turning once.
When meatballs are half done, place eggplant and zucchini on grill. Cook 2–3 minutes on each side.
Place meat and vegetables on a platter with pita bread, lettuce, tomatoes, cheese and a bowl of tzatziki. Let guests make their own sandwiches.
To make sauce, p
lace 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.