Low Carb Pita Bread And Tzatziki Vegetable Lunch
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.
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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.
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About Low Carb Pita Bread And Tzatziki Vegetable Lunch
Indulge in a delicious and healthy lunch with our Low Carb Pita Bread and Tzatziki Vegetable recipe. This unique dish combines the flavors of freshly baked pita bread with a refreshing tzatziki sauce and a medley of colorful vegetables. What sets it apart is its low carb twist, making it perfect for those watching their carbohydrate intake. With its vibrant flavors and nutritious ingredients, this lunch option is a delightful way to satisfy your cravings without compromising on taste.
Origins of Low Carb Pita Bread And Tzatziki Vegetable Lunch
While pita bread and tzatziki sauce have their origins in Mediterranean cuisine, our low carb version adds a modern twist to this traditional combination. The recipe draws inspiration from the vibrant street food culture of Greece and the Middle East, where pita bread and tzatziki are often enjoyed together. By reducing the carbohydrate content, we have created a healthier alternative that still captures the essence of these beloved dishes. This adaptation showcases the versatility of Mediterranean cuisine and its ability to cater to different dietary preferences.
Best Time to Enjoy Low Carb Pita Bread And Tzatziki Vegetable Lunch
The best time to savor our Low Carb Pita Bread and Tzatziki Vegetable Lunch is during the summer months when fresh vegetables are abundant. This recipe is particularly enjoyable when the tomatoes, cucumbers, and herbs are at their peak. Whether you're hosting a backyard barbecue or picnicking at the park, this light and refreshing dish will make for a perfect addition to your summer spread. Embrace the seasonal produce and embrace the vibrant flavors of this Mediterranean-inspired lunch.
Perfect Food Pairings with Low Carb Pita Bread And Tzatziki Vegetable Lunch
- Pair this dish with a side of Greek salad for a complete Mediterranean feast.
- For a heartier meal, serve it alongside grilled chicken or lamb skewers.
- Enjoy it with a glass of crisp white wine or a refreshing cucumber-infused water.
- For those following a low carb or ketogenic diet, replace the pita bread with lettuce wraps or enjoy the tzatziki vegetable filling on its own.
Tips and Tricks to Prepare Low Carb Pita Bread And Tzatziki Vegetable Lunch
- When making the tzatziki sauce, ensure that you squeeze the excess moisture out of the grated cucumber to prevent the sauce from becoming too watery.
- If you prefer a spicier kick, add a dash of cayenne pepper or crushed red pepper flakes to the tzatziki sauce.
- Feel free to customize the vegetable filling by adding your favorite ingredients such as olives, roasted red peppers, or feta cheese.
- If you don't have access to low carb pita bread, you can use lettuce leaves as a low-carb alternative.
Let's Get Started!
Now that you have all the information and tips you need, it's time to embark on a culinary adventure with our Low Carb Pita Bread and Tzatziki Vegetable Lunch. Whip up this delightful dish, and savor the flavors of the Mediterranean while staying true to your weight-loss goals. Don't be afraid to experiment with different variations and share your creations with our community. Join us on this journey of discovering new flavors and embracing the joy of cooking!
Ingredients
- Cucumber, Raw, Without Peel (1-½ ounce)
- Garlic (1 clove)
- Salt (⅛ teaspoon)
- Dill Weed, Fresh (½ teaspoon, whole pieces)
- Greek Yogurt, Plain, Premium (6 tablespoon)
- Olive Oil (1 tablespoon)
- White Wine Vinegar by Alessi (½ teaspoon)
- Lemon Juice (1 teaspoon)
- Grape Tomato (9 grape)
- Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D (9 each)
- Green Bell Pepper (2-½ ounce)
- Olive Oil (½ tablespoon)
- Salt (¼ teaspoon)
- Black Pepper (⅛ teaspoon)
- Onion Powder (⅛ teaspoon)
- Oregano, Ground (½ teaspoon)
- Thyme, Ground (¼ teaspoon)
- Lemon Pepper Seasoning (⅛ teaspoon)
- Fresh Food Mint Bunches by Tesco (1 gram)
- Almond Flour (¾ cup)
- Flaxseeds Or Flax Seeds Whole Or Ground (8 tbsp, ground)
- Coconut Flour (1 tablespoon)
- Baking Powder (1 teaspoon)
- Salt (⅛ teaspoon)
- Raw Egg, White (2 large)
- Raw Egg (1 large)
- Boiling Water (¾ cup)
- Coconut Oil (3 tablespoon)
- Feta Cheese (6 teaspoon, crumbled)
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.
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