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.

Meatballs

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 egg

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.

Tzatziki

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

Greekish Salad

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)

Dressing

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