Middle Eastern Meatball Sandwiches with Cucumber Yogurt Sauce

Makes 4 Servings
Hands-on time: 20 minutes
Total preparation time: 35 minutes

This is nothing more than a fancy hamburger on a skewer with a garlicky yogurt sauce, but boy, is it good. It was a hit with my family the very first time I made it. You’re welcome to top it off with some sauteed peppers and onions, but it’s pretty substantial all by itself.

4-inch piece English cucumber, grated in a food processor or by hand (about 3/4 cup)
1 3/4 cups plain whole-milk Greek yogurt or drained regular plain whole-milk yogurt
3 garlic cloves, minced (about 1 tablespoon)
Kosher salt and freshly milled black pepper
2 pounds ground beef, lamb, or turkey
1 1/2 small onions, finely chopped (about 3/4 cup)
2 large eggs, lightly beaten
1 tablespoon rinsed, dried, and finely chopped fresh oregano or mint or 1 teaspoon dried
1 tablespoon extra virgin olive oil
4 pita breads with pockets, warmed
Shredded romaine lettuce for garnish

Preheat a grill or broiler. Combine the cucumber with the yogurt, 1 teaspoon garlic, and salt and pepper to taste; set aside. Combine the beef, onions, eggs, oregano, remaining garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir until the mixture holds together well. Form into 8 ovals about 3 inches long and 1 1/2 inches wide and thread them onto metal skewers.

Brush the meatballs with the olive oil and place the skewers on an oiled rack or a broiler pan. Grill or broil 4 inches from the heat source, turning to brown on all sides, until cooked through, about 8 minutes a side. Remove the skewers from the grill or broiler and slip the meatballs off the skewers.

Cut the pita breads in half and tuck a meatball into each half. Serve at once topped with some of the cucumber yogurt sauce and shredded lettuce.


Thanks to

Sara's Weeknight Meals is produced by Silver Plume Productions and WETA Washington, DC, and distributed by American Public Television (APT) to public broadcasting stations nationwide. Corporate funding is provided by Best Buy, Gallo and King Arthur Flour. |

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