Grilled Lamb Or Chickenturkey Meatball Gyros With Pesto And Tzatziki Recipes

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GRILLED LAMB MEATBALLS



Grilled Lamb Meatballs image

Provided by Victoria Granof

Categories     Lamb     Broil     Quick & Easy     Backyard BBQ     Dinner     Spice     Grill/Barbecue     Bulgur     Cookie     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 5 servings

Number Of Ingredients 12

1 pound ground lamb
2 heaping tablespoons dry bulgur, soaked in 1 cup water until soft (about 30 minutes), then drained
2 garlic cloves, minced
1 small onion, grated and drained
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 egg
1 teaspoon ground cumin
1 teaspoon ground paprika (optional)
2 tablespoons chopped parsley
2 tablespoons chopped cilantro (optional)
2 tablespoons olive oil

Steps:

  • 1. Mix together everything but the oil with your hands. Form the mixture into ovals about the size and thickness of small hamburger patties.
  • 2. Put the meat on skewers (as shown) and brush it with the oil. Grill or broil the patties for about 4 to 5 minutes on each side.
  • 3. Serve with the dipping sauce (see above), if desired.

GRILLED LAMB OR CHICKEN/TURKEY MEATBALL GYROS WITH PESTO AND TZATZIKI.



GRILLED LAMB OR CHICKEN/TURKEY MEATBALL GYROS WITH PESTO AND TZATZIKI. image

Categories     Dinner     Lunch

Number Of Ingredients 37

FOR THE TZATZIKI SAUCE:
6 ounces, fluid Plain Greek Yogurt
¼ cups Unsweetened Coconut Milk Or Sour Cream
2 Tablespoons Mayonnaise
1 teaspoon Lemon Zest
1 teaspoon Lemon Juice
2 cloves Garlic
2 teaspoons Fresh Dill
1-½ teaspoon Granulated Sugar
1 dash Coarse Salt And Ground Black Pepper
½ whole English Cucumber, Diced
FOR THE MINT PESTO:
2 cups Fresh Mint Leaves
1 cup Fresh Spinach
¼ cups Unsalted Nuts {almonds Or Walnuts}
2 cloves Garlic
½  Lemon, Zest And Juice
Dash Coarse Salt And Ground Black Pepper
¼ cups Extra Virgin Olive Oil
FOR THE MEATBALLS:
1 pound Ground Lamb (or Chicken If Preferred)
1 teaspoon Dijon Mustard
½ whole Yellow Onion-finely Minced
2 cloves Garlic, Finely Minced (or Sub 2 Teaspoons Garlic Powder For The 2 Cloves)
1 whole Large Egg
½ cups Breadcrumbs
1 teaspoon Ground Coriander
1 Tablespoon Ground Cumin
½ teaspoons Coarse Salt
¼ teaspoons Ground Cinnamon
¼ teaspoons Ground Black Pepper
Cooking Spray
FOR THE ASSEMBLY:
4 whole Whole Grain Pitas
½ whole English Cucumber, Diced Or Sliced
½ cups Crumbled Feta Cheese
Fresh Cilantro Leaves, For Garnish

Steps:

  • 1. For the tzatziki sauce: Combine all of the tzatziki ingredients (yogurt through sugar) in a food processor. Season with a dash of salt and black pepper; pulse until smooth. Taste and adjust seasoning, if necessary. Add diced cucumber and fold with a spatula. Spoon into a bowl and refrigerate. Rinse food processor with water.
 2. For the mint pesto: Combine ingredients (mint through lemon) in a food processor and add a dash of salt and pepper. Pulse while drizzling olive oil in through the vegetable shoot until you reach desired consistency. Taste and adjust seasonings, if necessary.
 3. Preheat a grill to medium high heat. In a bowl, combine all the meatball ingredients (except cooking spray). Work with your hands until everything is thoroughly combined. Form meatballs using your hands and place them on a plate. Brush meatballs with canola oil or spritz with cooking spray. Place them on the grill and cook, rotating a few times, about 8-10 minutes or until cooked through.
4. To serve, place meatballs in toasted or grilled pita bread. Drizzle with tzatziki and mint pesto and top with cucumbers, feta and fresh cilantro leaves.

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