Greek-American Lamb Gyros
Greek-American Lamb Gyros might be just the main course you are searching for. This recipe makes 4 servings with 719 calories, 32g of protein, and 45g of fat each. For $3.57 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 2484 people have made this recipe and would make it again. Several people really liked this Mediterranean dish. If you have oregano leaves, black pepper, cucumber, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 70%, this dish is pretty good. Users who liked this recipe also liked Gyros with Greek Chicken, Greek Gyros with Meatballs, and Greek Chicken Gyros.
Servings: 4
Ingredients:
3 ounces slab bacon (or about 5 slices sliced bacon), cut into 1-inch pieces
1/2 teaspoon freshly ground black pepper
Cubed peeled seeded cucumber
1 clove garlic, minced on microplane
Hot sauce
2 teaspoons kosher salt (or 1 teaspoon table salt)
1 pound ground lamb (or ground 85% lean ground beef—see note)
2 teaspoons juice from 1 lemon
1/4 cup mayonnaise
Finely sliced onion
2 tablespoons picked fresh oregano leaves (or 1/2 teaspoon dried)
2 tablespoons chopped parsley or mint
4 pieces soft, hand-pulled-style pita (not pocket pita)
Chopped fresh tomato
3/4 cup plain, unsweetened yogurt
Equipment:
bowl
sieve
oven
food processor
spatula
aluminum foil
baking sheet
kitchen thermometer
broiler
Cooking instruction summary:
Procedures 1 Combine lamb, salt, pepper, and oregano in medium bowl. Mix with hands until homogeneous. Cover and refrigerate at least 1 hour or up to over night. Meanwhile, place yogurt in fine-mesh strainer set over small bowl. Allow to drain in refrigerator for 1 hour. Adjust oven rack to middle position and preheat oven to 300°F. Place cold mixture in bowl of food processor with onion, garlic, and bacon. Process until smooth puree is formed, about 1 minute total, scraping down sides with rubber spatula as necessary. 2 Line rimmed baking sheet with aluminum foil. With moist hands, form meat mixture into rectangle about 1 1/2 inches high, 8-inches long, and 5-inches wide. Bake until center of loaf reads 155°F on an instant read thermometer, about 30 minutes. Allow loaf to rest at room temperature for fifteen minutes (or refrigerate for up to a week—see note) 3 Meanwhile, make sauce. Combine strained yogurt, mayonnaise, garlic, lemon juice, and parsley and stir to combine. Season to taste with salt. Refrigerate, covered, until ready to use. 4 Adjust broiler rack to highest position (about 1 1/2 to 2 inches from broiler element) and preheat broiler. Slice loaf crosswise into 1/8th to 1/4-inch strips (each strip should be about 5-inches long and 1 1/2 inches wide). Lay strips on rimmed baking sheet lined with aluminum foil and broil until edges are brown and crispy, about 2 minutes. Tent with aluminum foil. Warm bread by placing on rimmed baking sheet and broiling until soft and pliant, about 45 seconds per side. 5 Spread 1/4 cup of sauce over each piece of bread. Divide meat evenly between sandwiches. Top as desired, wrap with foil, and serve.
Step by step:
1. 1
2. Combine lamb, salt, pepper, and oregano in medium bowl.
3. Mix with hands until homogeneous. Cover and refrigerate at least 1 hour or up to over night. Meanwhile, place yogurt in fine-mesh strainer set over small bowl. Allow to drain in refrigerator for 1 hour. Adjust oven rack to middle position and preheat oven to 300°F.
4. Place cold mixture in bowl of food processor with onion, garlic, and bacon. Process until smooth puree is formed, about 1 minute total, scraping down sides with rubber spatula as necessary.
5. 2
6. Line rimmed baking sheet with aluminum foil. With moist hands, form meat mixture into rectangle about 1 1/2 inches high, 8-inches long, and 5-inches wide.
7. Bake until center of loaf reads 155°F on an instant read thermometer, about 30 minutes. Allow loaf to rest at room temperature for fifteen minutes (or refrigerate for up to a week—see note)
8. 3
9. Meanwhile, make sauce.
10. Combine strained yogurt, mayonnaise, garlic, lemon juice, and parsley and stir to combine. Season to taste with salt. Refrigerate, covered, until ready to use.
11. 4
12. Adjust broiler rack to highest position (about 1 1/2 to 2 inches from broiler element) and preheat broiler. Slice loaf crosswise into 1/8th to 1/4-inch strips (each strip should be about 5-inches long and 1 1/2 inches wide). Lay strips on rimmed baking sheet lined with aluminum foil and broil until edges are brown and crispy, about 2 minutes. Tent with aluminum foil. Warm bread by placing on rimmed baking sheet and broiling until soft and pliant, about 45 seconds per side.
13. 5
14. Spread 1/4 cup of sauce over each piece of bread. Divide meat evenly between sandwiches. Top as desired, wrap with foil, and serve.
Nutrition Information:
covered percent of daily need
