Grilled Mediterranean Kebabs on Pita

READY IN: 1hr 12mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If using bamboo skewers, soak them submerged in warm water for 30 minutes to one hour before using.
  • Combine ingredients for kebabs in a mixing bowl and stir thoroughly or use hands to mix until all ingredients are evenly incorporated.
  • Prepare grill.
  • Oil your hands and make meatballs (koftas) or, if you prefer, torpedo shapes about 6-inches long and place these on prepared skewers (about 3 koftas per skewer) and set them onto waxed paper while finishing the others.
  • When all skewers are prepared, grill them over moderately hot coals (may also use broiler or oven, but will lose the char-grilled flavor), until cooked through, turning once.
  • Prepare sandwich by warming pita or lavash and placing three (4 if necessary) koftas on the bread or one torpedo, plus some of the tzatziki.
  • Sprinkle heavily with the parsley, add some feta cheese, some chopped tomato, a light sprinkling of minced onion, a few pinches of za'atar and cayenne (if you like it spicy, but the za'atar gives a nice flavor!) (Or you may use whatever toppings you prefer).
  • Roll up the bread without tearing it, wrap gently with foil or plastic wrap, and serve (I like to serve this with Greek Salad recipe#26384, and some fresh fruit, but lots of Greek and/or Middle Eastern recipes would go great with this!).
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