Ingredients:

  • 1 lb ground chicken (breast and thigh mix)
  • 0.5 cup fresh flat-leaf parsley, finely chopped
  • 0.25 cup fresh mint, finely chopped
  • 3 cloves garlic, grated
  • 1 tsp dried oregano
  • 0.5 tsp ground cumin
  • 0.25 cup panko breadcrumbs
  • 1 large egg
  • 1 large lemon, zested
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 cup full-fat Greek yogurt
  • 0.5 English cucumber, grated and squeezed dry
  • 1 tbsp lemon juice
  • 4 large Mediterranean-style pitas
  • 2 tbsp olive oil
  • 1 cup cherry tomatoes, halved
  • 0.25 cup red onion, sliced
  • 2 Persian cucumbers, sliced

Instructions:

  1. In a large mixing bowl, gently combine the ground chicken, parsley, mint, grated garlic, oregano, cumin, panko breadcrumbs, egg, lemon zest, salt, and pepper. Use your hands to fold the ingredients until just incorporated, being careful not to overwork the meat.
  2. Prepare the tzatziki by mixing the full-fat Greek yogurt with the grated and squeezed cucumber and 1 tablespoon of lemon juice. Set aside in the refrigerator.
  3. Form the chicken mixture into 16-20 golf-ball-sized rounds.
  4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the meatballs in the pan, ensuring they are not crowded.
  5. Sear the meatballs for 4-5 minutes until a golden-brown crust forms. Flip the meatballs, then add 2 tablespoons of water or chicken stock to the pan.
  6. Immediately cover the skillet with a lid and steam for 3 minutes until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
  7. Warm the pitas and assemble by spreading a generous layer of tzatziki, adding 4-5 meatballs, and topping with tomatoes, red onion, and Persian cucumbers.