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.
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Serve 2 slices of pita bread with 9 pieces of vegetables, about 2 – 2 ½ TB Tzatziki sauce, and 2 tsp crumbled feta cheese.
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
1 tablespoon
- Salt
⅛ 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