Gairetzaki

Small elongated meatballs, grilled to a dark crust with a juicy center. They rest on warm pita bread, topped with cool yogurt and a spiced tomato sauce.

• Prep: 25 min
• Cook: 15 min
• Difficulty: Medium
• Calories: 794
• Protein: 43 g
• Carbs: 69 g
• Fat: 36 g

Ingredients

• 300 g Ground beef 15% fat ( fresh )
• 200 g Ground lamb ( fresh )
• 1 pc Onion ( very finely minced )
• 2 pc Garlic ( minced )
• 1 pc Egg ( whole )
• 3 tbsp Breadcrumbs ( fine )
• 1 tsp Cumin ground
• 1 tsp Sweet paprika
• 3 pc Round tomato ( finely diced )
• 200 g Plain Greek yogurt ( well chilled )
• 4 pc Pita bread ( lightly toasted )
• 2 tbsp Extra virgin olive oil

Instructions

1. Meat preparation

   In a mixing bowl, combine beef, lamb, finely minced onion, minced garlic, egg, and breadcrumbs. Knead the meat by hand until it becomes tacky, showing the proteins are binding correctly.

2. Seasoning and shaping

   Mix in the cumin and paprika. Shape into small elongated meatballs the size of a pigeon egg. Press them firmly between your palms to prevent them from bursting during cooking.

3. Tomato sauce reduction

   Simmer diced tomatoes in olive oil with a pinch of salt. Reduce the sauce until it coats the back of a spoon and the excess water has evaporated.

4. Cooking the gairetzaki

   Sear the meatballs on a very hot grill. The exterior should char and caramelize without burning. The meat should remain springy to the touch, indicating a medium-rare center.

5. Plating

   Warm the pita breads, place the meat on top. Add a generous dollop of cold Greek yogurt and finish with the hot tomato sauce. The hot-cold contrast is key to the dish.

Chef's tips

• Don't work the meat too cold; take it out 15 minutes before to let the fat soften.
• A cast iron grill is ideal for achieving those characteristic sear marks and smoky flavor.

Storage

Meatballs keep for 2 days in the fridge. Reheat quickly in a pan, but always add the yogurt at the last second.