Lamb or Beef Kebab Pitas With Tzatziki
Because of the use of ground meat, this is what we call a kebab here. Delicious! They can be oven-roasted, but I highly recommend you do these on the bbq.
Because of the use of ground meat, this is what we call a kebab here. Delicious! They can be oven-roasted, but I highly recommend you do these on the bbq.
- salt and pepper
- 1/4 teaspoon ground cinnamon
- salt
- 1 tablespoon red wine vinegar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cayenne pepper
- 3 tablespoons olive oil
- 1 egg lightly beaten
- minced parsley
- 2 garlic cloves finely minced
- thinly sliced red onion
- 1 small red onion finely minced
- 1 lb ground lamb (preferably leg with all the fat) or 1 lb ground chuck
- 1/3 cup dry breadcrumbs
- 2 tablespoons greek yogurt or 2 tablespoons sour cream
- 1 teaspoon dried oregano (well-rubbed between your fingers)
- 1 cup greek yogurt (no other yoghurt will do) or 1 c
- 1 garlic clove crushed to a paste
- 5 fresh mint leaves minced
- 1/4 cup fresh dill minced
- 1/4 cup cucumber grated, squeezed dry (unpeeled, washed)
- fresh tomato thinly-sliced
- grilled pita bread
- Carbohydrate 15.5205574025647 g
- Cholesterol 0 mg
- Fat 3.05910131432746 g
- Fiber 2.34944145789865 g
- Protein 2.28872879866007 g
- Saturated Fat 0.445697294792782 g
- Serving Size 1 1 -5 serving(s) (263g)
- Sodium 67.4061426971432 mg
- Sugar 13.171115944666 g
- Trans Fat 0.225564447387587 g
- Calories 95 calories
Step-by-step
- In a bowl, knead together all the kebab ingredients.
- Form into sausages of about 4-5 inches in length.
- Cover and leave in the fridge for about an hour.
- Prepare the Tzatziki: In a bowl, whisk together all the ingredients.
- Taste, and adjust seasoning.
- Refrigerate for 30 minutes.
- Preheat oven to 400degreesF (this is also great on the bbq).
- Grill the kebabs until brown and crusty on all sides, and cooked through, about 12-14 minutes.
- Get some grilled pita breads.
- Place 1 or 2 kebabs inside each pita and add some slices of tomato, onion, some tzatziki, and a generous sprinkling of parsley.
- Roll up as tightly as you can without mushing up your sandwich, and wrap a piece of aluminum foil around the bottom to catch any drips.
- Enjoy one of the best sandwiches you've ever had.
My Go-To Summer BBQ Recipe: Lamb or Beef Kebab Pitas with Tzatziki
Summer is officially here, and what better way to celebrate than with a delicious and easy-to-make BBQ feast? For me, it's all about simple, flavorful food that's perfect for sharing with friends and family. This Lamb or Beef Kebab Pitas with Tzatziki recipe is my go-to summer BBQ hit. I've made countless batches over the years, and each one always brings a smile to everyone's face. It’s become a beloved staple at our summer gatherings.
The beauty of this recipe lies in its versatility. You can easily adapt it to your preferences, using either ground lamb or beef, depending on your taste. My personal preference is lean ground lamb, but ground chuck works wonderfully too. I prefer using ground lamb from the leg, as it gives a more tender result. While the recipe calls for a pre-heat oven, I must stress that these kebabs really come alive on the barbecue! The smoky char from the grill adds a whole other dimension of flavor that simply can't be replicated in an oven. It's a must try, believe me!
The tzatziki sauce is another star player in this recipe. Creamy, cool, and bursting with fresh herbs, it perfectly complements the rich, savory kebabs. I've learned over time to grate the cucumber and squeeze out the excess water to get the perfect consistency. This step prevents the tzatziki from becoming too watery and keeps its vibrant flavor. Don't substitute yogurts, you really need good Greek yogurt for this – it’s the secret weapon of the tzatziki!
The preparation is delightfully straightforward. Just mix the ingredients for the kebabs, shape them into appealing little sausages, and let them chill for an hour. While the kebabs chill, you can quickly whip up the tzatziki. I usually do both simultaneously to save time; it’s a very easy process. Grilling the kebabs is where things get fun! The sizzling sound, the delicious aroma filling the air... it's a truly sensory experience that makes the whole process incredibly rewarding. Keep an eye on them though, to make sure they get that nice crust without burning.
Once the kebabs are cooked to perfection, assemble your pita pockets. I like to use grilled pita bread for an extra layer of smoky flavor. Then, it's all about layering the goodness: succulent kebabs, juicy tomatoes, crunchy red onions, a generous dollop of refreshing tzatziki, and a final sprinkle of fresh parsley. The final result is a culinary masterpiece. The perfect blend of textures and tastes makes this a winner, guaranteed.
This recipe isn't just about the food; it's about the memories created while enjoying it. Whether it's a casual backyard gathering or a family celebration, this dish always brings people together. It's a testament to the power of simple, delicious food to create unforgettable moments. It also makes for a great lunch box addition to pack for the kids, or even as a quick and satisfying dinner solution.
So, this summer, why not try my Lamb or Beef Kebab Pitas with Tzatziki? It's a guaranteed crowd-pleaser that will elevate your BBQ game to the next level. The simplicity of the recipe belies its amazing flavor, making it perfect for even the most inexperienced cooks. Believe me, you'll be making this one again and again. Let me know in the comments how it goes!
Ingredients you'll need:
- For the Kebabs: Ground lamb or beef, breadcrumbs, egg, red onion (both minced and sliced), garlic, oregano, cumin, allspice, cayenne pepper, olive oil, salt, pepper, cinnamon
- For the Tzatziki: Greek yogurt, cucumber, fresh dill, fresh mint, garlic, red wine vinegar, salt, pepper
- For serving: Grilled pita bread, fresh tomatoes, parsley.
Tips for success:
- Don't be afraid to experiment with different spices. Adjust the amounts of cumin, allspice, and cayenne pepper to your liking.
- Squeeze out as much water as possible from the grated cucumber for the perfect tzatziki.
- Make sure your kebabs are cooked through before serving. This is key for safety and ensures the best texture.
- Prepare the tzatziki ahead of time, allowing the flavors to meld for a more satisfying taste.
