Prep time: 10 minutes
Cook time: 15 minutes
Ready in: 25 minutes
Serves: 8
Ingredients
- 1 large English cucumber
- 1 1/2 cups plain Greek yogurt, or vegan plain yogurt
- 1 tablespoon chopped fresh dill
- 4 cloves garlic, minced, divided
- 1/4 teaspoon red wine vinegar
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil, or refined coconut oil
- 1 (2.5-pound) package jack & annie’s classic jack meatballs
- 1/2 lemon, juiced
- 1 tablespoon minced fresh oregano
- 2 1/2 teaspoons ground cumin
- 8 rounds pita
- 1/2 head iceberg lettuce, leaves separated
- 1 pint cherry tomatoes, quartered
- 1 small red onion, thinly sliced
Preparation
- Cut cucumber in half. Finely chop 1/2 cucumber and combine with yogurt, dill, 2 cloves
garlic and vinegar. Season with salt and pepper, to taste; set aside. Slice remaining
cucumber into thin rounds and set aside for serving. - Heat oil in a large skillet over medium-low heat. Add jack meatballs and cook until fully
heated through, about 15 minutes. Remove from heat and stir in lemon juice, oregano,
cumin and remaining garlic until jack meatballs are coated. - Spread yogurt sauce over pita, and top with lettuce, tomato, onion, sliced cucumber and
cooked jack meatballs. Repeat with remaining pita. Serve and enjoy.
