Monday, October 19, 2015

Steak & Tzatziki Pita Bites

I was recently invited by Chobani to share a recipe using their product. I knew I wanted to make something with their Greek yogurt, and the first thing that came to mind was Greek tzatziki sauce. 

I had a fresh pomegranate on my counter, so I knew I wanted to use it in the recipe with some other Mediterranean flavors. My kids love when Fall comes around, and we have plenty of pomegranate at home in our kitchen.

There's so much to love about Oregon in the Fall, and in our family that means the sound of weekend college sports on the television, beautiful pink-ribbonned sunsets, and me in the kitchen making snacks for game day while the husband and daughters cheer on their favorite college teams, the Arkansas Razorbacks and the Oregon Ducks.
The steak and tzatziki pita bites were a big hit with them.

Tzatziki is a great, creamy herbaceous sauce that we've enjoyed in many Mediterranean restaurants. I had been wanting to make my own, so I decided to make mini pita bites with steak, mint, dill, and pomegranate. I made a big platter, put them down in the living room, and everyone was able to grab and eat. If you're tailgating at the game, you could even make it an assemble your own with regular sized pita or the mini ones that you precut for your guests.

Check out the Chobani site for more awesome recipes using Greek yogurt. Very inspiring!

Tzatziki Ingredients:
  • 2 cups of Greek yogurt
  • 1 English cucumber, peeled and seeded
  • juice of 1 lemon
  • 3 cloves of garlic, minced or grated
  • 1 tbsp fresh dill, chopped
  • salt & pepper
Pita Bites:
  • steak
  • pita or flatbread
  • fresh mint
  • fresh dill
  • pomegranate seeds

  1. Grate the cucumber with a box grater. 
  2. Squeeze out excess water with some paper towels.
  3. Add remaining ingredients. Mix and adjust to taste.
  4. Allow flavors to blend in the refrigerator for a couple of hours. 
  5. To make the mini pitas, warm the pita in a pan about 10 seconds per side.
  6. Use a cookie cutter to make the small rounds.
  7. Top with steak, then tzatziki, then pomegranate seeds and fresh mint and dill.

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