Ingredients
Turkish Kebabs:
- Onion - 1/2 , diced
- Garlic cloves - 3 , crushed or minced
- Parsley - 1/2 bunch , minced
- Ground beef and lamb - 2 1/2 lbs ((Choose any ratio or sub ground chicken or turkey))
- Cumin - 1 Tbsp
- Za'atar - 1 Tbsp
- Salt - 1 tsp + 1/4 tsp
- Chili powder - 1/2 tsp
- Skewers (opt) - 16
- Persian cucumbers - 1/2 lb , chopped
- Plain yogurt - 2 cups
- Lemon - 1/2 , juice of
- Gluten-free pita - 4
Prep
- Onions / Garlic / Parsley - Prep as directed. (Can be done up to 3 days ahead)
- Meatballs - Mix together onions, garlic, and parsley with ground meat, cumin, za'atar, first part of salt, and chili powder. If you want to taste the meat for seasoning, make a small ball, and microwave it for 1 minute. Roll into long meatballs. Skewer if desired. (Can be done up to 1 day ahead)
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Make
- Preheat oven to 425F (232C) degrees. Line a sheet pan with foil and then layer in cooling rack. Place meatballs onto cooling rack and bake for 12 to 16 minutes, rotating once midway through.
- While meat is cooking, chop cucumbers. Mix with yogurt, lemon juice, and second part of salt.
- Toast pitas right before serving. Save about 2/3 of the meatballs for tomorrow night's dinner and enjoy the rest tonight with pitas and cucumber & yogurt!
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