Kebab Meatballs Served Gyro-Style
Prep time: 
Cook time: 
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Yield: 4 servings
Kebab Meatballs Served Gyro-Style is a delicious fusion of the flavors in classic Middle Eastern kebabs and Greek gyros.
Kebab Meatballs:
  • 1 lb (450 g) ground lamb or beef
  • ½ bunch fresh parsley, minced
  • ½ medium onion, very finely diced
  • 2 large cloves garlic, crushed or grated on a microplane
  • 1 teaspoon dried crushed oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon ground sweet paprika
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground cayenne (more or less to taste)
  • 1 pinch ground allspice
Tzatziki Sauce:
  • 1 cup Greek yogurt (or regular yogurt, but it will be more watery)
  • 1 (3-inch) piece of seedless cucumber, washed, dried, and grated on a box grater
  • 1 large clove garlic, grated
  • 1 tablespoon olive oil
  • ½ tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon dried crushed dill and/or dried crushed mint
  • Pita, or any kind of flatbread you like (I used pocketless pitas)
  • Sliced onions
  • Sliced tomatoes
  • Crumbled feta
  1. For the meatballs, preheat the oven to 350F and brush a little olive oil on a large baking sheet. Use your hands to combine all ingredients in a large bowl, and scoop the mixture into meatballs (I use a 1½ tablespoon-sized scoop and I get about 15 to 20 meatballs) and place them on the prepared baking sheet. Bake until fully cooked (about 25 minutes), flipping the meatballs once halfway through.
  2. Stir together all ingredients for the tzatziki sauce and chill until ready to serve.
  3. To serve each sandwich, arrange tomato and onion slices on a pita; top with 3 to 4 meatballs, a dollop of Tzatziki sauce, and a sprinkle of crumbled feta. (If you want to warm the pita, wrap it tightly in foil and put it in the oven for the last 5 minutes or so while the meatballs are cooking.)
Recipe by An Edible Mosaicâ„¢ at