Description
This Greek pita sandwich is loaded with chicken meatballs, fresh tzatziki, and a tangy Mediterranean salad. Ready in 30 minutes for easy weeknight dinners!
Ingredients
For the tzatziki sauce
- 1 cup plain Greek yogurt
- 1/2 cup diced or grated cucumber
- 2 Tbsp. olive oil
- 1 tsp. dried dill
- 1/2 tsp. garlic salt
- freshly cracked black pepper
For the salad
- 2 Tbsp. red wine vinegar
- 2 Tbsp. olive oil
- 1 tsp. dijon mustard
- 1/2 tsp. dried oregano
- 1/4 tsp. sea salt
- 1/8 tsp. black pepper
- 2 cups diced cucumbers (Persian or English so you can leave peel on)
- 2 cups diced tomatoes (use a roma for easy chopping)
- 4 oz. feta cheese (diced)
- 1/3 cup kalamata olives (roughly chopped)
- 1/4 cup fresh dill (chopped)
For pita sandwiches
- 1 package Jones Dairy Farm Chicken Meatballs
- 4 fresh pita bread pockets, cut in half (so you have 8 halves)
Instructions
- Mix tzatziki sauce. Combine Greek yogurt, diced cucumber, olive oil, dill, garlic salt, and freshly cracked pepper. Set aside.
- Prepare ingredients:
Dice cucumber.
Dice tomato.
Dice feta.
Roughly chop olives.
Roughly chop dill. - Make salad. Mix dressing in a medium bowl. Combine red wine vinegar, olive oil, dijon mustard, oregano, and salt and pepper. Whisk until emulsified.
- Add cucumber, tomatoes, feta, and olives to the bowl of dressing. Gently toss together and sprinkle fresh dill over the top.
- Prep ingredients:
Prepare meatballs according to package instructions.
Warm pita in a 350 degree F oven or wrapped in a damp paper towel in the microwave, heating on high for 15 seconds, until warm. - Assemble pita pockets. Spread a layer of tzatziki sauce into the pita bread and add a spoonful of the Greek salad. Add a few meatballs and top with extra salad and tzatziki if desired.
Notes
Storage: Store leftover components separately in airtight containers in the refrigerator for 1-2 days. The tzatziki sauce will keep for 3-4 days. Assemble sandwiches fresh when you’re ready to eat.
Ingredients: For the best flavor, use block feta cheese in brine rather than pre-crumbled feta. English or Persian cucumbers don’t need to be peeled and have fewer seeds, making them perfect for both the tzatziki and the salad. If you can only find regular cucumbers, peel them and scoop out the seeds.
Prep ahead: Make the tzatziki sauce 1-2 days in advance; it actually tastes better after the flavors have time to meld. You can also dice all your salad vegetables the night before and store them in the fridge. The red wine vinaigrette will keep for up to a week in a sealed jar.
Serve with: These pitas are already a complete meal, but if you want sides, try veggies and dip, creamy cucumber salad, sweet potato fries, or fresh fruit.