June 20, 2026 · 10 min

Shawarma-Spiced Meatball Pitas with Israeli Salad & Tzatziki

Lunch10 min610 cal / serving

Pita pockets are the ultimate sandwich vessels—light, fluffy, and perfect for holding a hearty filling. These shawarma-spiced meatball pitas are loaded with fragrant beef meatballs, cool and creamy tzatziki, and a crisp cucumber-tomato salad. Every bite is a balance of warm spices, fresh vegetables, and tangy yogurt.

Best of all, this recipe comes together in just 30 minutes. Whether you’re looking for a quick weeknight meal or a fun dinner to share, these pitas deliver big flavor with minimal effort. Add a drizzle of hot sauce if you like heat!

Ingredients

Red Onion1 unit Red OnionView ingredient guide
Whole Wheat Pitas2 unit Whole Wheat PitasView ingredient guide
Sour Cream2 tablespoon Sour CreamView ingredient guide
Lemon1 unit LemonView ingredient guide
Yogurt2 tablespoon YogurtView ingredient guide
Garlic1 clove GarlicView ingredient guide
Paprika1 teaspoon PaprikaView ingredient guide
Ground Beef10 ounce Ground BeefView ingredient guide
Tomato1 unit TomatoView ingredient guide
Panko Breadcrumbs0.25 cup Panko BreadcrumbsView ingredient guide
Cucumber1 unit CucumberView ingredient guide
Hot Sauce1 teaspoon Hot SauceView ingredient guide
Saltteaspoon (tsp) SaltView ingredient guide
Black Pepperteaspoon (tsp) Black PepperView ingredient guide

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Finely dice half the red onion. Grate the cucumber and squeeze out excess moisture. Dice the tomato. Mince the garlic. Zest and juice the lemon.
  3. In a large bowl, combine ground beef, panko breadcrumbs, half the minced garlic, shawarma spice blend, paprika, salt, and pepper. Mix until just combined. Form into 12 small meatballs.
  4. Place meatballs on the prepared baking sheet. Bake for 10-12 minutes, until cooked through and browned.
  5. Meanwhile, make the tzatziki: In a small bowl, mix yogurt, sour cream, grated cucumber, remaining garlic, lemon juice to taste, salt, and pepper. Set aside.
  6. Make the Israeli salad: In another bowl, combine diced tomato, diced red onion, lemon zest, a squeeze of lemon juice, salt, and pepper.
  7. Warm the pitas in the oven or a dry skillet for about 1 minute per side. Cut each pita in half to form pockets.
  8. Stuff each pita half with a few meatballs, Israeli salad, and a dollop of tzatziki. Drizzle with hot sauce if desired. Serve immediately.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Recipe Tips

For extra flavor, let the meatball mixture rest for 10 minutes before shaping.

If you prefer a crispier pita, toast it in a dry skillet over medium heat until lightly charred.

Make the tzatziki ahead of time and refrigerate for up to 2 days.

FAQ

Can I use ground lamb instead of beef?

Yes, ground lamb works beautifully with shawarma spices and adds a rich flavor.

How do I keep the pitas from getting soggy?

Assemble the pitas just before serving. You can also pat the Israeli salad dry with a paper towel to remove excess moisture.

Can I make this recipe gluten-free?

Use gluten-free pitas and substitute panko with gluten-free breadcrumbs or almond flour.

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