In Greece, keftedes are seasoned meatballs, typically served with tzatziki. Tzatziki is a thick cucumber yogurt sauce, blended with garlic, olive oil, lemon, and dill. Traditionally, Greek yogurt contributes a distinctive texture, but is much less important concerning taste. The dominant flavors are cucumber and garlic.
So, how can we preserve tzatziki’s characteristic flavor and texture while making the recipe Paleo-compliant? We simply need to swap the Greek yogurt for another fat source, preferably one that’s taste-neutral and gives a thick, creamy texture. Thank goodness for avocado!
Because keftedes stay remarkably moist, they’re great to prepare in advance and take with you for a picnic or on your travels. And, if you’re eating at home, pair the keftedes with a salad or some steamed vegetables, dressed with Paleo tzatziki.
- 1 lb ground lamb
- 1 medium onion, grated
- 2 ½ pressed garlic cloves, divided
- 2 in. fresh ginger, grated and juiced
- 1 bundle fresh mint, leaves finely chopped
- 3 tbsp olive oil, divided
- 2 tsp cumin
- 2 tsp coriander
- ½ tsp cinnamon
- ½ tsp allspice
- Freshly milled black pepper, to taste
- 3 small cucumbers
- 1 avocado
- 2 tbsp lemon juice
- 2 tbsp fresh dill, finely chopped
- 2 tbsp chives, finely chopped
- To make Greek Keftedes peel and grate the ginger on the small holes of your box grater. Gently gather the ginger and squeeze the juice into a large bowl. Discard the pulp.
- Peel and grate the onion on the large holes of your box grater. You’ll keep the entire onion with its juices. Add the grated onion, 2 pressed cloves garlic, lamb, mint, 1 tbsp olive oil, and cumin, coriander, cinnamon, all spice and black pepper to the ginger juice. Mix well and form into burgers.
- Cook 3-5 minutes per side on a stovetop grill plate or broil them in the oven for about 10 minutes, turning once.
- To make the Paleo Tzatziki peel the cucumbers and grate them on the large holes of your box grater.
- Squeeze the juice of the cucumber into a bowl.
- Put the avocado, 2 tbsp olive oil, lemon juice, and garlic into a blender or mini-prep food processor. Start pureeing, adding the cucumber juice progressively until you achieve a thick, creamy texture.
- Transfer the avocado mixture to a bowl and stir in the grated cucumber, dill, chives, and black pepper.*
- Use the Paleo Tzatziki as a dipping sauce for the Greek Keftedes.
*If you need to store the Paleo Tzatziki, put it in a Ziplock plastic bag and squeeze out all the air to prevent discoloration due to oxidation.
For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and The Real Paleo Diet Fast and Easy.
Christopher James Clark, B.B.A.
@nutrigrail
Nutritional Grail
www.ChristopherJamesClark.com
