Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: 2 stuffed pita halves)
Photo: Victor Protasio; Styling: Paige Hicks 

How to Make It

Step 1

Combine meatballs and stock in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 2 minutes or until meatballs are warm.

Step 2

Wrap grated cucumber in a clean kitchen towel, squeezing out as much liquid as possible. Combine cucumber, yogurt, onion, 1 1/2 teaspoons juice, dill, 1/4 teaspoon salt, pepper, and garlic in a bowl, stirring with a whisk. Combine remaining 1 1/2 tablespoons juice, remaining 1/8 teaspoon salt, cabbage, and oil in a bowl. Divide yogurt mixture among pita halves; top evenly with cabbage mixture, tomatoes, meatballs, and parsley leaves.

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