Greek Meatball Pita Pockets

Loved having Jon at home recently even if only for a weekend. The best part is having someone around to critique your recipe finds and then eat them!!

Nothing. I mean nothing goes to waste. Not all meals were homemade. We went out for Greek. And, that got me all focused on Greek flavors, feta, pitas--there's just something so satisfying about putting all those components together. So, stumbling onto Whole Foods Blog site, this popped into my vision: Greek Meatball Pita Pockets with Tzatziki.

Too perfect to pass up for the college cook and college cravings.
Really simple! Had to try it.

I must say I also tried this sandwich with the Spicy Jalapeño Dipping Sauce I just posted, and couldn't have been a better combo and/or alternative to the Tzatziki.

Greek Meatball Pita Pockets with Tzatziki

Equipment:
Large mixing bowl
Medium mixing bowl
Small rimmed baking sheet
Functioning oven
Grater
PAM Spray

Ingredients:
1-1/2 lbs ground sirloin or leaner beef
2 slices of bread
1/2 cup milk

3 Tbls onion, grated
1 tsp dried oregano
1/4 tsp of Ground Allspice
1/3 cup of Feta, crumbled
1/4 tsp ground fresh pepper
1/2 tsp kosher salt
1 tsp Cavender's All Purpose Greek Seasoning

Pocket pitas or whichever type you prefer.

Tzatziki:
3/4 cup Greek yoghurt
1/2 cup Cucumber, peeled, seeded, and grated
1 Tbls lemon juice
1/2 tsp salt, plus more to taste

Add-Ins:
Romaine Lettuce, chopped
Cherry Tomatoes, quartered
Red Onion, thinly sliced
Extra Feta, cubed
Oil & Red Wine Vinegar

Instructions:
1. Wash your hands.
2. Preheat oven to 425F degrees.
3. Shred your bread and soak in milk while you get the meat mixture together.

4. Combine ground beef, onion, oregano, allspice, Cavender's (optional), salt and pepper.

5. Drain, squeeze the bread, and add to meat mixture.

6. Spray rimmed cookie sheet with PAM.

7. Form 15-17 golf-ball size meatballs.

8. Bake at 425F degrees x 12 - 13 minutes, or until done. Shake the pan around 8 minutes into it.

9. Combine the yoghurt, cucumber, lemon, and salt. Drizzle with a little olive oil.
10. Toast your pitas and layer your meatballs, greens, tomatoes, feta, onion, and tzatziki.

11. Like I said, I tried this with the Spicy Jalapeño Sauce from my previous post--AWESOME!

12. Roll it all up.

I promise you won't look back!

The Burger Alternative Greek

Stumbled upon this idea at work when a new place opened up called 'Hash' on N. Western in Chicago, IL right around the corner from our office.  Simple, different, tasty menu, including a variation of this one.  So, I figured why not?  We have the building blocks from previous blogs.  Time to practice some of those skills.  The Burger Alternative--Greek Chicken Sandwich.  It's better for you, less fat, big taste, and fun to make with a bunch of friends around the table.  Who doesn't like a 'make-it-yourself' meal?

Remember the Bandilicious Chicken Marinade. You will simply add fresh or dried oregano to the base marinade, and use thinner chicken breasts for quicker cooking.  This will be a cinch if you get the chicken marinating before you head to class.  Pick up the condiments on your way home.  Make the quick mayo-tzatziki spread.  Call your friends.  Sear the chicken. Put it all out on the table.

Skill Level:  Freshman Level, but several steps and planning involved.  Must be able to organize thoughts and actions.

Cost:  $15 / 4-6 servings

Equipment:

Non-stick skillet

Meat Mallet / Tenderizer, if pounding chicken

Marinating dish or tupperware (large enough to hold all chicken breasts)

Ingredients:

3-4 large chicken breasts, pounded to 1/4" thickness and marinating

2 Tbls fresh oregano, chopped

Tzatziki-Mayo:

1 cup Greek Plain Yoghurt

2 Tbls mayonnaise

1/3 cup shredded cucumber

Salt and pepper

1 tsp Lemon juice

Condiments:

Feta Cheese, crumbled

Red Onion, thinly sliced

Cucumber, thinly sliced

Tomato, thinly sliced

Lettuce

Capers, optional

Vinagrette, optional

Sesame Buns, toasted with butter

Instructions:

Step A:  Make The Marinade & Pound The Chicken

--review blog Bandilicious Chicken Marinade

--add 2 Tbls of fresh oregano to marinade (or 2 tsp dried oregano)

--pound chicken to 1/4" thickness or slice large chicken breasts CAREFULLY in half lengthwise

--marinate for several hours

--let meat come to room temperature and pat dry before searing or grilling

Step B:  Make Tzatziki Mayo

--combine greek yoghurt, mayo, and cucumbers

--set aside

Step C:  Prep Condiments and Set The Table

--Slice and  plate all of the veggies

--toast and butter the buns

Step D:  Sear The Chicken

--if grilling or using a non-stick skillet, make sure the pan is 'HOT' with a little oil

--sear 1/4" chicken breasts 3-4 minutes on each side.

--leave the chicken alone while you are searing.  It should release from the skillet easily if properly seared.

Step E:  Assemble everything. Make good conversation.  Listen well.

--repeat again next week.

Quick Cucumber Feta Tzatziki

To follow up on my recent blog: Souvlaki Summer Skewers, this next recipe is a staple when cooking Greek or Mediterranean fare: Tzatziki !

The only decision that you will have to make is whether or not to keep it "pure" with yoghurt, mint and cucumbers; or, if you want to add some variation with garlic, lemon juice, feta, tomato, red onion.
This is super easy, but add this to your pita pocket with chicken souvlaki, and you might as well be sitting in Santorini, Greece!

Equipment:
Mixing bowl
Fork, to mix

Ingredients:
1-2 Cups Greek Yoghurt
1-2 English Cucumber, peeled, seeded and diced

1/2 cup feta, crumbled

1 clove garlic, minced
1 Tablespoon Fresh mint sprigs, chopped (if saving money, skip)

1/4-1/2 red onion, chopped
Kosher salt
Fresh ground pepper

Instructions:
1. Wash your hands.
2. Prep  and chop your ingredients.
3. Combine feta, yoghurt, garlic, and spices in a bowl and mix.
4. Add cucumbers and red onions.
(Some recipes call for dicing the cucumber, laying them on paper towel and sprinkling with salt for a half hour or so to remove some of the water inside the cucumbers...you are welcome to do that...it just takes longer.)

5. Add to your favorite pita and grilled chicken souvlaki.

This can be made ahead and kept in an airtight container in the fridge, but it really isn't alot of prep, so make it fresh whenever you can!

Fourth of July.  Need some party favors. Decorations?