Meatball souvlaki with flatbreads, dill tzatziki and new potato salad


Meatball souvlaki with flatbreads, dill tzatziki and new potato salad

  • 25 minutes
  • 30 minutes
  • 4 serves


2 tbsp red wine vinegar
3 tbsp olive oil
2 tsp dried oregano
1 tsp ground cumin
1 tsp paprika
2 garlic cloves, crushed
395g pack Scan meatballs
750g new potatoes
small bunch mint
100g feta
250g greek yoghurt
1/2 cucumber, grated
small bunch dill, finely chopped
squeeze of lemon juice
paprika, optional
flatbreads, to serve


In a large bowl, mix together the vinegar, 2 tbsp of olive oil, oregano, cumin, paprika and garlic. Add the meatballs and toss to coat completely. Leave to marinate for a few hours.

Meanwhile, boil the potatoes and leave to cool completely. Mix with the olive oil, feta and mint and set aside.

To make the tzatziki, remove any excess liquid from the grated cucumber by wrapping it in a tea towel and squeezing out over the sink.

Mix with the greek yoghurt, dill, a little lemon juice and some seasoning. Transfer to a serving bowl, drizzle with a dash of olive oil and sprinkle with paprika, if you like.

Thread the meatballs onto skewers and barbecue for 10 mins, turning halfway through.

Serve while still warm with the potato salad, tzatziki and flatbreads.

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