Special thanks to our barbecue friends at Louisiana Grills for allowing us to share this original recipe as our 2026 Grilling for Gold recipe tour takes us through the Mediterranean to Morocco, during June.
- Prep Time: 25 Minutes
- Cook Time: 20-25 Minutes
- Serves: 4
INGREDIENTS:
- Pellets: Mesquite Blend
- 8 Cooked meatballs, approximately 3 ounces each, slightly chilled
- 2 Pieces pita bread, or naan or lavosh
- Louisiana Grills Sweet & Tangy Rub
- 1/2 Cup diced Roma tomatoes
- 1/4 Cup finely sliced green onion
- 1/2 Cup chopped white onion
- 1 Cup Tzatziki sauce
- Chopped parsley for garnish
DIRECTIONS:
- Set your Louisiana Grill to 300° F and allow to preheat.
- Skewer 4 meatballs onto each metal kabob skewer, and cover generously with LG Sweet & Tangy Rub.
- Place skewers on upper grate, and allow to cook for 25 minutes, until heated through.
- Remove the kabobs, and place on pieces of warm pita bread, and then top with the tomatoes, onions, tzatziki sauce and garnish – Enjoy!
BONUS: Make Tzatziki Sauce
INGREDIENTS:
- 1/2 Cup finely grated cucumber
- 1 Cup thick whole milk Greek yogurt
- 1 Tbsp lemon juice
- 1/2 Tbsp extra-virgin olive oil
- 1 garlic clove, grated
- 1/4 Tsp Sea salt
- 1 Tbsp chopped dill
- 1 Tbsp chopped mint, optional
INSTRUCTIONS:
- Place the cucumber on a towel and gently squeeze out most of the excess water
- In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint. Chill until ready to serve.
