I love Mediterranean food. The combinations of herbs and spices create amazing aromas and flavours that make my mouth water. Over Christmas I experimented and made a Lebanese meal for my family which featured different types of kebabs. It was an all day process and not something I want to take on again for a long time. So, I worked out a quick kebab like meatball, which shares the same amazing flavours but can be a week night dinner.
From start to finish I can have this one done in about 30 minutes give or take. To get this on the table that quickly timing and multi-tasking are key. My strategy is that once the meatballs are browning I throw together the tzatziki so its deliciousness can mingle. When I have the meatballs in the oven I prep the salad and get the table set. Then it’s only a few minutes to pull the whole meal together and my family gets to enjoy a meal that looks like I put in a whole lot more effort.
1 package ground chicken
1/4 cup panko breadcrumbs
1 clove finely chopped garlic
1 tsp lemon zest
½ tsp rosemary
1 tsp parsley
¼ tsp allspice
½ cup small cubes feta
1 tbsp chopped green onion
1 tbsp olive oil
Combine all the ingredients except for the feta and olive oil in one bowl. Once all the ingredients are combined gently mix in the feta, trying not to break it up.
Form into small meatballs, about a tbsp size each, by rolling the mixture in your hand. I get about 20 meatballs.
Over medium heat warm the olive oil in an oven safe pan. Once the oil is heated, place the meatballs in the pan and cook about 5 minutes, turning once they are browned. Allow them to sear on the opposite side for about another 2 minutes then transfer into a 350F degree oven for about 20 minutes or until the meatballs are thoroughly cooked and have reached an internal temperature of 165F.
½ cup Greek or plain yogurt
½ cup grated english cucumber
1 clove minced garlic
1/2 tsp red wine vinegar
1/2 tsp olive oil
Salt to taste
Squeeze out as much water as possible from the cucumber. I wrap mine in a thin tea towel and wring it until I can’t get any more water out. Combine all ingredients in a bowl and enjoy
1 large chopped tomato
1 chopped yellow or orange bell pepper
2 sliced small cucumbers or ¾ of an English cucumber
½ cup calamata olives
½ cup small cubed feta cheese
2 handfuls of salad greens
½ a sliced red onion (optional)
2 tbsps olive oil
1 tbsp red wine vinegar
Pinch of oregano and basil
Salt and pepper to taste
Old baby food jars or other small jars are perfect for mixing dressings. Simply add all the ingredients to the jar and give it a shake.
Layer all the vegetables and top with the salad greens. Just before serving toss the salad with the dressing.
I hope your family loves this Mediterranean inspired dinner as much as we do and I’d love to hear what you think. If you would like to see how this meal fits in to my families meal plan here’s the link, Weekly Meal Plan
Yum! Looks divine:)
Thanks, it’s definitely got a yummm factor, and after reading your post on Jamie Oliver (also love him) I swear it’s really easy.
Yummy and simple to prepare = food heaven:)
Looks great! Dinner tomorrow!
Let me know what you think:)
This served as the basis for our dinner tonight. My partner previously wondered why I wouldh’v bought ground chicken then tonight proclaimed it was cuz he’d never had chicken meatballs before. I was confused about how feta was included in the meatball ingredient list then set aside for…? so I threw some feta into the meatballs and the rest into the salad action. for the Tazikiki we cut the cuc lengthwise then scooped out the seeds like a melon, which made for a dry grate and then squeezed more liquid out after. I don’t know that I usually go equal parts yoghurt and cuc and I think that made for a nicer zikiki. I added cumin and dill to the zik and didn’t have redwine vin so used apple cidar instead. My mister figured I shouldh’v used lemon juice from the already zezted lemon – good idea sir… next time. Definately this is added to my “make again” list. Thanks and yumm 🙂
Colleen, thanks for the great feedback. I reread the recipe and it makes no sense with the feta. It is for the meatballs. I find it keeps the chicken nice and moist. I’ll correct it right away.
So glad you both liked it and found your own spin. I love when a recipe is a starting point to a fun dinner. I’ll be posting an Italian chicken sausage recipe this week you’ll have to check out too. He’ll will never question ground chicken again:)
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