greek meatball gyro w/ spicy pickled veggies and cool cucumber sauce..

i've mentioned before how much i love chicken gyros.. there is just something about the combination of ingredients that i love.. lately i have been on a meatball kick.. they are so quick and easy to make and so versatile.. just change the herbs and sauce and you go from greek to italian or asian.. ohh that sounds good an asian meatball taco.. {mental note to try that} i also love naan bread.. i love to make pizza's on it, use it with my gyro's or indian chicken or even spicy latin flavored grilled chicken.. it to is so versatile.. this is a quick, easy and simple sandwich with tons of flavor and very satisfying.. try it.. you'll like it..

greek meatball gyro

prep time: 10 minutes
cooking time: 25 minutes
servings: approx. 24 meatballs



1 lb. ground beef
1/2 cup dry plain bread crumbs
1/2 cup low fat plain greek yogurt
1 clove garlic, minced
1 egg
the juice and zest of 1/2 a lemon
1 tblsp. fresh oregano, chopped
salt and pepper
1 tsp. olive oil
1-2 tblsp. parsley, chopped

naan bread or pita bread

spicy pickled veggies {recipe below} {these spicy veggies work so well with the cool cucumber sauce and creaminess of the meatballs.. you must try them}
diced onion and cilantro
diced tomato
cucumber sauce {recipe below}


preheat oven to 425° {f} .. line a rimmed baking sheet w/ aluminum foil or parchment paper, and set aside... then in a large mixing bowl, combine all meatball ingredients... with your hands, mix until well combined... wet your hands with water, and form the beef mixture into meatballs… place on the prepared baking sheet, and bake for 15 -25 minutes, until slightly brown...serve in a pita or naan bread and top with your favorite toppings.. {for leftover lunch the next day i had a bowl of meatballs with the cucumber sauce and pickled veggies over lettuce.. very good..}

cool cucumber sauce


1 cup low fat greek yogurt
1 tblsp. buttermilk
1 clove garlic, minced
1/2 cup cucumber, seeded and diced
1/2 tsp. olive oil
1 tblsp. fresh parsley
the juice and zest of 1/2 a lemon
salt and pepper to taste


in a small mixing bowl combine all ingredients and mix well. cover and chill in fridge for 1 hour before serving..

spicy pickled veggies


3 or 4 radish, sliced
a handful of carrots chips
1/2 cup diced daikon radish
2 jalapeños, sliced into rings
1 anaheim pepper, sliced into rings
handful of chopped cilantro
1 cup of white wine vinegar
1/2 cup apple cider vinegar
1/2 cup red wine vinegar
2 tblsp. agave {or sugar or splenda}


cut up veggies into what ever shape you like... i used my mandolin to slice up the red radishes, the carrots came already sliced up and the daikon i diced up.. in a small mixing bowl whisk vinegars, salt and agave until combined.. and your veggies to a large mason jar and pour the liquid over them and put your hand in the jar and kinda squish everything down... store in an airtight container in the fridge for up to 2 weeks... the first day every couple of hours i shook up the jar and got the ingredients to mix and mingle..


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