Iceberg Babies® with
Goat Souvlaki &
Cucumber Tzatziki


8 servings


  • 8 Garden Hearts® Iceberg Babies®
  • 3 lbs goat loin or leg (boneless, trimmed of all fat)
  •  and cut into 1-1/2″ inch cubes)
  • 1/4 cup fresh lemon juice
  • 4 tbsps olive oil
  • 1/2 tbsp salt
  • 1/2 tbsp fresh ground pepper
  • 2 tbsps fresh oregano, chopped
  • 6 garlic cloves, minced
  • 1/4 cup white onion, grated
  • 2 small white onions, cut into quarters for skewering
  • 8 pita breads


  • 3cucumbers, peeled, sliced in half, seeded and thinly sliced
  • 1 1/2 tspkosher salt
  • 4 cupGreek yogurt
  • 1red onion, halved and thinly sliced
  • 4 tspfresh dill, minced, or oregano leaves, finely chopped
  • 2 tspgarlic, minced
  • pinch of freshly ground black pepper
  • 8sprigs of mint and red onion ribbons for garnish
  • 1/4white onion, grated


  1. Place the meat in a resealable bag. Mix together the lemon juice, olive oil, salt, pepper, oregano, garlic, and grated onion. Pour over the meat, seal the bag and chill at least 2 hours and up to overnight.
  2. For the tzatziki, toss cucumbers with kosher salt and refrigerate for 3 hours.
  3. Remove outer leaves of Iceberg Babies® and rinse under cold, running water; drain well. Cut large core from each head and discard. Gently remove the center leaves to create a lettuce bowl. Cut the removed leaves into a fine julienne and set aside.
  4. Assemble eight metal skewers (or wooden skewers soaked in cold water to prevent burning), alternating the marinated meat with onion pieces.
  5. Drain cucumbers and combine with yogurt, red onion, dill or oregano, garlic and pepper.
  6. Preheat an outdoor grill. Grill the skewers, turning occasionally, until brown on all sides.
  7. Quickly heat the pita bread on the grill until just warmed through and pliant; cut into wedges.
  8. Place 1/2 cup of julienned lettuce in the center of each plate, top with the lettuce bowls and fill with cucumber tzatziki.
  9. Place skewer and warm pita bread wedges along the side.

The supple texture and just-right-size of Iceberg Babies® make them a perfect choice in wraps and hand rolls used in the Asian cuisine.

Recipe by: Beat Giger
CEC, AAC, Corporate Chef Pebble Beach Resorts; , Pebble Beach, CA