Ground Lamb Gyro
Inspired by the beloved street food of Greece, this Ground Lamb Gyro brings together succulent, spiced lamb and traditional Greek flavors for a truly satisfying dish. Perfect for lunch or dinner, each bite promises a sensory experience with flavors that will transport you to the heart of the Mediterranean.
Ingredients
Meat and Marinade
500 g ground lamb (minced lamb) - preferably grass-fed for deeper flavor.
1 tbsp cumin - freshly ground for best aroma
1 tsp ground coriander
1 tsp dried oregano - preferably Greek oregano
½ tsp smoked paprika
1 tsp salt - kosher or sea salt.
½ tsp ground black pepper - freshly ground black pepper
2 tbsp olive oil - extra virgin for a fruity note.
Tzatziki Sauce
1 cup Greek yogurt - full-fat for creaminess
1 cup cucumber - grated and excess water squeezed out
2 cloves garlic - minced
1 tbsp lemon juice - freshly squeezed- 1 tbsp olive oil
1 tsp fresh dill - chopped, fresh or dried- ½ tsp salt
To Serve
4 pieces pita bread - warm and soft
1 cup tomato - diced, firm and ripe
1 cup red onion - thinly sliced- 1 cup lettuce - shredded
¼ cup feta cheese - crumbled
Instructions
- In a large mixing bowl, combine the ground lamb, ground cumin, ground coriander, dried oregano, smoked paprika, salt, pepper, and olive oil. Mix together thoroughly until all the spices are evenly distributed.
If you are feeling adventurous, hand-mix it for a traditional rustic touch. - Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour to allow the flavors to meld, but ideally overnight for a more pronounced taste.
- To prepare the tzatziki sauce, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, dill, and salt in a separate bowl. Mix until smooth and creamy. Adjust salt to taste.
- Heat a large skillet over medium-high heat, and cook the marinated lamb mixture for about 6-8 minutes or until fully cooked, occasionally stirring to break up the lamb into smaller, bite-sized pieces that are richly browned.
- Warm pita bread by wrapping in foil and placing it in a preheated 180°C (350°F) oven for 5-10 minutes or grilling briefly on each side.
- To assemble the gyros, spread a generous amount of tzatziki sauce onto each warmed pita bread. Top it with lamb, diced tomato, slices of red onion, shredded lettuce, and a sprinkle of feta cheese for a perfected salty finish.
- Fold the pita around the filling. Serve immediately while warm with extra tzatziki on the side for dipping.
Notes
For an extra crispy lamb texture, press the cooked lamb against the skillet to achieve superb caramelization. If lamb is unavailable, beef or a combination of beef and pork can serve as a suitable alternative.
Nutrition
Calories: 697kcalCarbohydrates: 42gProtein: 34gFat: 43gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.003gCholesterol: 102mgSodium: 1380mgPotassium: 697mgFiber: 4gSugar: 5gVitamin A: 621IUVitamin C: 12mgCalcium: 222mgIron: 5mg
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