Chicken and vegetable meatballs in pita bread recipe
Last Updated on
Total: 20 min Diners: 8
Effectively, you can make this recipe at home in a 100% homemade way and without going crazy. Although it seems that we moved to Greece and the Middle East because of the pita bread or yogurt sauce, in Spain we are very sandwiches (the flagship of Madrid squid, the simple mackerel with tomato, the tortilla, the pepito…) and this sandwich of chicken meatballs and Vegetable Recipes in pita bread will triumph at home in style.
The secret, without a doubt, is to have a mini blender like the new Braun 9 MQ model, which with all its accessories becomes our best ally in the kitchen. Using the code BR-MQ9-15-20 you can get your hands on it benefiting from a 15% discount if you buy it before December 31, 2020. In fact, you will only need her and the oven to make this recipe, although you can also do it by hand, making a mess and taking a little longer, all said and done.
The secret of this recipe lies, basically, in making everything homemade. If you want you could even make the pita bread whole wheat and in the pan but following the same guidelines. The chicken and vegetable meatballs are extremely juicy and are also light and healthy, avoiding the frying process (although they could also be fried) and so they are less fatty. The final touch is undoubtedly provided by the yogurt sauce and herbs that give freshness to a juicy set that you will feel tremendously proud of.
How to make chicken meatballs in pita bread
Ingredients
For the pita bread
Ingredients
Strong flour, 400 g Water, 250 g Salt, 12 g Dry baker’s yeast, 3 g Honey or sugar, 15 g
For the chicken meatballs
For the chicken meatballs
For the pita bread
. Large chicken breast, 1 bacon, 2 slices Small zucchini, 1/2 onion, 1/2 fresh spinach, 50 g Salt Ground black pepper Extra virgin olive oil, quantity needed Flour, 2 tablespoons
For the yogurt sauce
Greek yogurt, 6 tablespoons Honey, 15 g Garlic, 1 clove Dill, fresh coriander and chives
Step 1
In the XL food processor with the Braun minipimmer mixer attachment, put all the dry ingredients of the pita bread and mix for 10 seconds. With the mixer on, add the water through the nozzle and knead in batches of 1 minute, 5 times or as many times as necessary until the dough is smooth. If we do not have a mixer we will have to knead by hand, first in a bowl and when it is manageable on the table.
Step 2
Form a ball with the dough and place it in an oiled bowl, cover with plastic wrap and let it ferment for 2 hours until it doubles in volume.
Step 3
Meanwhile prepare the meatballs. With the Braun minipimer grater attachment of the blender finely grate the zucchini. Then switch to the normal blade and shred the spring onion and garlic with the zucchini for 10 seconds. Then add the spinach and blend for another 10 seconds. Set aside. If we do not have a blender, we will have to do it all by hand and/or ask our butcher to chop the chicken and bacon.
Step 4
Without cleaning the blender, grind the chicken breast with the bacon for 30 seconds. Mix with the Vegetable Recipes and flour, season with salt and black pepper.
Step 5
Preheat the oven to 200 ºC. Form the meatballs and arrange on a baking tray, lined with baking paper. Drizzle with oil and roast for 15 minutes until golden brown.
Step 6
In the 500 ml chopper of the mini-blender, crush the garlic with the herbs for 15 seconds. Add the yogurt, honey and seasoning, blend 15 seconds more and set aside. This will be the sauce for our chicken and vegetable meatball sandwich in pita bread.
Step 7
When the pita dough has risen, turn out onto the table and separate into 8/9 portions. Make small balls and flatten until you get the characteristic oval shape, about 1 cm. Leave to ferment covered (well separated) for 1 hour.
Step 8
With the oven preheated to 250°C and the tray inside, bake each roll for 7 minutes.
Step 9
When the bread has cooled, cut in half and fill with the sauce and hot meatballs, finish with some fresh dill and coriander.
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