Meatball Kebabs with Avocado Tzatziki
These Middle Eastern-inspired beef kabobs are a delectable treat. The refreshing avocado tzatziki adds a hint of tang, and it can also be used as a healthy dip for fresh veggies as guests arrive.
| Servings |
| 6 |
| Servings |
| 6 |
Ingredients
- Avocado Tzatziki
- 1 large avocado mashed
- 1/2 cup cucumbers diced
- 3 tbsp plain yogurt low fat
- 1 garlic cloves minced
- 6 mint leaves chopped
- 1 lemon zest and juice
- 1/2 tsp salt
- Meatball Kebabs
- 1 lb lean ground beef
- 1 tbsp oregano
- 1/2 tsp chili flakes
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp ground cumin
- 1/4 tsp ground black pepper
- 1/4 cup breadcrumbs
- 1 large egg
- 4 whole pita bread
- 6 wooden skewers
Portions:
Units:
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Ingredients
Portions:
Units:
|
Instructions
Meatball Kebabs
- Combine beef, oregano, chili flakes, onion powder, garlic powder, sea salt, cumin, black pepper, breadcrumbs and egg, taking care not to overwork the meat. Roll mixture into 18 (golf-sized) meatballs.
- Preheat oven to 375 F (190 C).
- As oven is heating, skewer meatballs (3 per skewer). In large pan over medium-high heat, sear kebabs for 2 minutes per side. Remove from heat and bake in oven for 10 to 13 minutes or until internal temperature registers at 180 F (85 C).
- Alternately, preheat barbecue to 400 F (200 C) and grill kebabs (on vegetable or stone grill plate) for 10 to 15 minutes turning frequently.
- To serve, place 1 kebab in centre of each pita and remove skewers. Divide tzatziki evenly among pitas.
Avocado Tzatziki
- In a medium bowl, combine all avocado tzatziki ingredients. Chill until ready to serve.
Recipe Notes
Use this tzatziki sauce on your favorite shish kebabs, including chicken, pork, lamb or shrimp. It also makes an excellent and healthy replacement for sour cream on potatoes. If using bamboo skewers, ensure to soak them in water for approximately half an hour prior skewering the meatballs and placing them on the grill.
