Pita Bread And Tzatziki Vegetable Lunch

About

Enjoy this full vegetarian meal for lunch or dinner. Your next grill-out can be completely Keto, delicious, and healthy. Fresh vegetables are quickly marinated in a handful of spices (including fresh mint and lots of oregano) then roasted in the oven on kebab skewers. Homemade Keto pita bread is made while the veggies cook. Flip the pita bread just like flapjacks on your stovetop! Everything is married together with an authentically-made Tzatziki sauce. Freshly grated garlic and a little cucumber are combined with greek yogurt for a classically cool and tangy sauce. Top your plate off with feta cheese and any fresh herbs garnishes you wish to use.

Other Ways To Modify This Recipe

This Keto Greek recipe is a good vegetarian starter recipe. However, you can see it’s easy to add more for those who aren’t strictly vegetarian. Classic lamb kebabs or kofta can be found in the Carb Manager library of recipes to keep consistent with Greek-inspired dishes. Skewered chicken bites or steak bites could also taste delicious on your homemade Keto pita bread. Other vegetables you can wish to include for a more filling vegetarian meal could be cubed eggplant or zucchini. For a spicy twist, add a splash of Tabasco or another favorite hot sauce to your Tzatziki.

All About Tzatziki

The sauce is the boss! Tzatziki sauce is what makes street-style Greek food so enticing. The creamy, cooling condiment pairs well with both meats and vegetables. Traditional Tzatziki sauce is allowed to marinate with the ingredients inside it – the longer it marinates, the more flavor builds. The secret is to use fresh garlic cloves to grate into the greek yogurt. Fresh cucumber is also added right into the sauce, instead of mixed in as slices like you may see in Greek cucumber salads. Not many ingredients are needed, but you may wish to add other flavor components to your liking. Some include tahini, fresh leafy herbs, or a spicy pepper sauce for heat.

Ingredients

1 ½ ounce cucumber, raw, without peel
1 clove garlic
⅛ teaspoon salt
½ teaspoon, whole pieces dill weed, fresh
6 tablespoon greek yogurt, plain, premium
1 tablespoon olive oil
½ teaspoon white wine vinegar by alessi
1 teaspoon lemon juice
9 grape grape tomato
9 each brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
2 ½ ounce green bell pepper
½ tablespoon olive oil
¼ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon onion powder
½ teaspoon oregano, ground
¼ teaspoon thyme, ground
⅛ teaspoon lemon pepper seasoning
1 gram fresh food mint bunches by tesco
¾ cup almond flour
8 tbsp, ground flaxseeds or flax seeds whole or ground
1 tablespoon coconut flour
1 teaspoon baking powder
⅛ teaspoon salt
2 large raw egg, white
1 large raw egg
¾ cup boiling water
3 tablespoon coconut oil
6 teaspoon, crumbled feta cheese

Instructions

Make the Tzatziki sauce and vegetables at least 1 hour before cooking. You may also make these components the night before and marinate overnight. Make the Tzatziki by peeling and grating the cucumber into a bowl. Grate a clove of garlic as well. Stir in the salt, dill, greek yogurt, olive oil, vinegar, and lemon juice to complete the sauce. Wrap the bowl in plastic and refrigerate for at least 1 hour.
Make the vegetable by combining whole grape tomatoes, stemless small mushroom caps, and bell pepper chopped into 3 pieces per serving in a mixing bowl. Toss the vegetables with the olive oil, salt, pepper, onion powder, oregano, thyme, lemon pepper, and chopped mint leaves. Wrap the bowl in plastic and marinate in your refrigerator at least 1 hour.
When it’s time to cook, preheat the oven to 425 degrees. Arrange the vegetables on metal kebab skewers and set them across a sheet tray to catch drippings. Cook the vegetable kebabs for 25 minutes, flipping over the kebabs about halfway through.
While the kebabs are cooking, make the pita bread. In a bowl, whisk together the almond flour, flaxseed, coconut flour, baking powder, and salt. In another bowl, whisk together the egg whites, egg, and boiling water. Whisk the boiling water in a slow steady stream into the eggs to avoid scrambling them.
Whisk the egg mixture into the flour mixture. Heat a tablespoon of coconut oil in a small pan over medium-high heat. Pour about ⅛ cup of batter into the hot oil and spread out into a thin circle. Cook the batter for about 2 minutes per side, flipping like a pancake. Cook until all pita breads are made, using about 1 TB coconut oil every 2 pita breads.
Serve 2 slices of pita bread with 9 pieces of vegetables, about 2 – 2 ½ TB Tzatziki sauce, and 2 tsp crumbled feta cheese.