My Big Fat Greek Appetizer
5 Comments | Written on September 1, 2010 at 5:00 am , by Kristina Vanni
The Parthenon, Democracy, toga parties… The Greeks created many great things, but my favorite has to be tzatsiki sauce! I fell in love with this cucumber, yogurt and garlic sauce when I visited the country several years back. It is rich and creamy yet healthy! In this recipe you dip Greek meatball kebabs in a homemade tzatsiki sauce for a fresh twist.
GREEK-STYLE MEATBALL KEBABS
1 (18 oz.) package frozen fully cooked beef meatballs, defrosted
1 red bell pepper, cut into ¾-inch pieces
1 green bell pepper, cut into ¾-inch pieces
1 ½ teaspoon Greek Seasoning or oregano
Tzatziki Yogurt Sauce:
1 cup plain Greek-style yogurt
½ teaspoon grated lemon rind
½ cup diced cucumber
1 large clove garlic, minced
¼ teaspoon salt – or to taste
1/8 teaspoon pepper
Garnish:
additional cucumber slices or lemon wedges
Heat oven to 350 degrees. Soak 18 (6 inch) bamboo skewers in water 10 minutes; drain. Alternately thread meatballs and bell pepper pieces onto skewers. Place kabobs in single layer in shallow baking pan. Sprinkle skewers evenly with Greek Seasoning or oregano. Bake at 350 degrees for 20 minutes. Meanwhile combine sauce ingredients in small bowl. Serve with meatball skewers. Makes about 18 appetizers.
Tip: To defrost meatballs quickly, place meatballs on paper towel-lined microwave-safe plate. Microwave on 30% power for 3 to 4 minutes.
Yep, that’s me on a donkey! Best way to get down the mountains to the shore in Santorini. It’s a little scary, but I think those donkeys know what they are doing!
Categories:
Around the World, Better Recipes, Fast and Fabulous, Fresh and Healthy | Tags: Appetizer Recipes, Beef Recipes, Easy Beef Recipes, Easy Recipes, Low-Carb Recipes
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5 Responses to “My Big Fat Greek Appetizer”
Looks like a wonderful trip! Delicious recipe!
It is actually not a sauce but a side dish, and if you garnish it with some mint and a little olive oil it tastes much better. The Turkish word for it is Cacık. We never put lemon rind or pepper in Cacık, and I am pretty sure the Greeks don’t either. It is a favourite side dish of both Turks and the Greek.
Last month we came down the mountain in Santorini; however, we used the cable car – too old for the donkey ride.
Loved seeing the Parthenon as we went there as well off our Mediterranean cruise.
There are no printing options, such as full page index cards etc.
Hi Mary – If you click on the name of the recipe, it will take you to the recipe page on Better Recipes. There you can choose the print options!