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Grilled Lamb Meatball Gyros
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Description
Grilled lamb meatball gyros with mint pesto and coconut milk tzatziki.
Ingredients
- 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
Preparation
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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