Greek Meatball Kabobs with Grilled Pita
Perfectly paired with homemade cucumber-yogurt sauce, these Greek Meatball Kabobs with Grilled Pita are both delicious and nutritious. Source: Diabetic Living Magazine
Ingredients
Cucumber-Yogurt Sauce:
Greek Meatball Kabobs with Grilled Pita:
Directions
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To prepare Cucumber-Yogurt Sauce: In a small bowl, combine yogurt, cucumber, mint, lemon juice, and, if desired, crushed red pepper. Cover and chill 1 hour before serving.
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Meanwhile, if using wooden skewers, soak four 8-inch skewers in water 30 minutes. In a medium bowl, combine the ground turkey, ground lamb, bread crumbs, and 1 teaspoon Greek seasoning. Shape mixture into 1 1/2-inch meatballs. Thread meatballs onto skewers, leaving 1/4 inch between meatballs.
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In a small bowl, whisk together lemon juice, olive oil, garlic, and the remaining 1/4 teaspoon of Greek seasoning. Brush on both sides of pita bread.
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Grill meatballs, covered, over medium heat 8 to 10 minutes or until done (165 degrees F), turning occasionally. Add pita bread to grill the last 2 to 3 minutes or until light brown, turning once.
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To serve, line plates with spinach and drizzle with sauce. Sprinkle with cheese and, if desired, mint. Cut pita bread into wedges. Arrange pita wedges and meatballs on plates.
Nutrition Facts
3 lean meat, 1 1/2 starch, 1/2 fat, 1/2 vegetable