Grilled Greek Meatball Skewers with Homemade Tzatziki

Introduction

Transport your backyard gathering straight to the sunny coast of the Mediterranean with these irresistible Grilled Greek Meatball Skewers. There is something profoundly satisfying about the combination of smoky, charred meat and the cool, refreshing bite of homemade tzatziki. Unlike traditional oven-baked methods, cooking these skewers on an Arteflame grill unlocks a new layer of flavor. The high heat of the center cooktop sears the exterior to crispy perfection, locking in the juices, while the flat-top griddle allows the herbs and spices to bloom aromatically as they cook.

This recipe is designed for communal dining and ease of preparation, making it the ultimate choice for a summer barbecue or a cozy autumn evening by the fire. Whether you call them Keftedes or simply Greek meatballs, the blend of fresh mint, parsley, and garlic mixed with quality ground meat creates a savory bite that is both comforting and exotic. Get ready to fire up the grill and impress your guests with a dish that looks as beautiful as it tastes.

Ingredients

For the Meatballs

• 1 lb ground beef (80/20 blend for best flavor)
• 1 lb ground lamb (adds richness and authentic Greek flavor)
• 1 large red onion, finely grated
• 3 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 tbsp dried oregano
• 1 large egg, lightly beaten
• 1/2 cup panko breadcrumbs
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• Wooden skewers (soaked in water for 30 minutes) or metal skewers

For the Homemade Tzatziki

• 1 cup plain Greek yogurt
• 1/2 English cucumber, grated and drained of excess water
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill, chopped
• 1 clove garlic, minced
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

Step 1: Prepare the Meat Mixture

1. In a large mixing bowl, combine the ground beef and ground lamb.
2. Add the grated onion, minced garlic, chopped parsley, mint, oregano, cumin, salt, and pepper.
3. Pour in the lightly beaten egg and add the panko breadcrumbs.
4. Using your hands, gently mix the ingredients until just combined. Avoid overworking the meat to ensure the meatballs remain tender.

Step 2: Form the Meatballs and Skewer

1. Take a small handful of the meat mixture and roll it into a ball, roughly the size of a golf ball.
2. Repeat until all the meat is used.
3. Thread 3 to 4 meatballs onto each skewer. If using wooden skewers, ensure they have been soaked to prevent burning.
4. Place the skewers on a tray and refrigerate for at least 20 minutes to help them hold their shape.

Step 3: Prepare the Tzatziki

1. While the meat chills, squeeze the grated cucumber in a clean kitchen towel to remove as much liquid as possible.
2. In a medium bowl, whisk together the Greek yogurt, lemon juice, minced garlic, chopped dill, and drained cucumber.
3. Season with salt and pepper to taste. Refrigerate until ready to serve to let the flavors meld.

Step 4: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill and let it burn down until the cooktop is hot.
2. Lightly oil the flat steel cooktop with vegetable oil or olive oil to prevent sticking.
3. Identify the heat zones; the area closer to the center is hotter for searing, while the outer edge is cooler for gentle cooking.

Step 5: Grill the Skewers

1. Place the skewers on the hot flat top griddle.
2. Sear the meatballs for 2-3 minutes on each side until a golden-brown crust forms.
3. Rotate the skewers carefully to ensure even cooking on all sides.
4. Move the skewers to the cooler outer edge of the grill to finish cooking through without burning the outside, roughly 8-10 minutes total cooking time.

Step 6: Serve

1. Remove the skewers from the grill and let them rest for a few minutes.
2. Serve hot with a side of the cold tzatziki sauce, warm pita bread, and lemon wedges.

Tips

To achieve the absolute best results with your Greek meatball skewers, temperature management on the Arteflame is key. Utilize the temperature gradient of the flat cooktop to your advantage. Start searing near the center to get that delicious Maillard reaction—the browning that equals flavor—then move them outward to let the inside cook through gently. This technique prevents the common problem of burnt exteriors with raw centers.

Another crucial tip is regarding the texture of the meatballs. When mixing your beef and lamb, be gentle. Over-mixing compresses the proteins, leading to tough, rubbery meatballs. Mix only until the spices and herbs are incorporated. Additionally, grating the onion rather than chopping it adds moisture to the mixture, which is essential for keeping the meatballs juicy while they grill. If you have time, let the formed meatballs rest in the fridge for an hour; this helps the flavors marry and keeps them firm on the grill.

Variations

One of the beauties of this recipe is its versatility. You can easily adapt the flavor profile to suit your dietary preferences or what you have in the pantry. While the beef and lamb mixture is traditional, you can lighten the dish or add a spicy kick depending on your mood. Experimenting with different herbs or cheeses inside the meatball can also create a delightful surprise for your guests. Here are a few ways to switch things up:

• Spicy Kick: Add a tablespoon of harissa paste or a teaspoon of red pepper flakes to the meat mixture for a fiery undertone.
• Poultry Twist: Swap the red meat for ground turkey or chicken; just add a little olive oil to the mix to keep it moist.
• Cheesy Center: Stuff a small cube of feta cheese into the center of each meatball before skewering for a melty, salty surprise.
• Vegetable Loaded: Mix in finely chopped spinach and sun-dried tomatoes for extra color and nutrition.
• Herbal Shift: If you dislike mint, swap it out for fresh basil or cilantro for a different Mediterranean profile.

Best pairings

A dish as flavorful as Greek meatball skewers deserves sides that complement rather than compete with it. The richness of the lamb and beef pairs beautifully with bright, acidic, and fresh flavors. A classic Greek salad (Horiatiki) featuring ripe tomatoes, cucumbers, Kalamata olives, and a block of feta dressed in oregano and olive oil is the quintessential partner. It cleanses the palate between bites of the savory meat.

For carbohydrates, warm, grilled pita bread is non-negotiable; throw it on the Arteflame for a minute to soak up the meat juices. Lemon-roasted potatoes or a light orzo salad with fresh herbs also work wonders. To drink, consider a crisp, dry white wine like a Sauvignon Blanc or an Assyrtiko from Santorini. If you prefer red, a light Pinot Noir works well. For a truly authentic experience, a glass of Ouzo on ice makes for a spirited accompaniment to the meal.

Conclusion

Grilling Greek meatball skewers on the Arteflame is more than just preparing a meal; it is an experience that engages all the senses. From the tactile prep of the ingredients to the sizzling sound of meat hitting the hot steel and the aromatic waft of garlic and mint, this recipe brings the joy of cooking outdoors to the forefront. The result is a dish that balances smoky depth with fresh, zesty accents, perfect for feeding a crowd or enjoying a special family dinner.

We hope this recipe inspires you to experiment with your flat-top grill and embrace the flavors of the Mediterranean. It is a forgiving, fun, and incredibly delicious way to cook. So, gather your friends, pour the wine, and enjoy the simple pleasure of good food cooked over an open fire. Don't forget to slather on plenty of that homemade tzatziki!