Grilled Lamb Or Chickenturkey Meatball Gyros With Pesto And Tzatziki Recipes

Steps:

• 1. Mix together everything but the oil with your hands. Form the mixture into ovals about the size and thickness of small hamburger patties.
• 2. Put the meat on skewers (as shown) and brush it with the oil. Grill or broil the patties for about 4 to 5 minutes on each side.
• 3. Serve with the dipping sauce (see above), if desired.

Steps:

• Place a rack in upper third of oven; preheat to 425°F. Combine egg, panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2 Tbsp. oil, and 1 1/2 tsp. salt in a large bowl. Finely grate 1 garlic clove into bowl. Add lamb and mix with your hands until evenly distributed.
• Gently roll lamb mixture into 1 1/2"-diameter balls (about the size of a golf ball; you should have about 20). Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs until browned and cooked through, 8-10 minutes.
• Meanwhile, purée mint, raisins, parsley leaves with tender stems, remaining garlic clove, remaining 1/2 cup oil, and a big pinch of salt in a blender until smooth. Taste pesto; season with more salt if needed.
• Spread yogurt over plates and divide pesto and meatballs on top.
• Do Ahead
• Pesto can be made 2 days ahead; cover and chill. Meatballs can be formed 2 months ahead; freeze on baking sheet until firm, about 2 hours, then transfer to a freezer bag and keep frozen.

Steps:

• Grilled Lamb Meatball Gyros with Mint Pesto & Coconut Milk Tzatziki Write a reviewSave RecipePrint Prep Time40 min Cook Time10 min Total Time50 min Tzatziki Sauce ⅔ cup plain Greek yogurt ¼ cup unsweetened coconut milk {or sour cream} 2 Tbsp. mayonnaise {optional} 1 tsp. lemon zest + 1 tsp. lemon juice 2 cloves garlic 2 tsp. fresh dill 1 ½ tsp. granulated sugar Dash salt & ground black pepper ½ English cucumber, diced Mint Pesto 2 cups fresh mint leaves 1 cup fresh spinach ¼ cup unsalted nuts {almonds or walnuts} 2 cloves garlic Zest and juice of ½ lemon Dash salt and ground black pepper ¼ cup extra virgin olive oil Meatballs 1 lb. ground lamb {or chicken} 1 tsp. Dijon mustard ½ yellow onion, finely minced 2 cloves garlic, finely minced {or 2 tsp. garlic powder} 1 large egg ½ cup breadcrumbs 1 tsp. ground coriander 1 tsp. ground cumin ½ tsp. coarse salt ¼ tsp. ground cinnamon ¼ tsp. ground black pepper Cooking spray For Serving 4 whole grain pita rounds, toasted or grilled ½ English cucumber, diced or sliced ½ cup crumbled feta cheese Fresh cilantro, for garnish Instructions To prepare Tzatziki sauce, combine ingredients 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 spatula. Spoon in to a bowl and refrigerate. Rinse food processor with water. To prepare mint pesto, combine ingredients 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. Preheat a grill to medium high heat. In a bowl, combine all meatball ingredients {except oil}. 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. 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.

Steps:

• Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
• Preheat an outdoor grill for medium-high heat.
• Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.