Greek Gyros

By Master Chef on May 8th, 2018 · In Ancient Cuisine, Dinner, Herbs and Spices, Historic Recipes, Luncheon, Meals, Meats, Regional and Ethnic, ROTD, Salads, Sandwiches, Techniques, Vegetables

Greek restaurants prepare a larger version of this, which is cooked on a vertical rotisserie, often seen being cut into thin, shaved slices. The assembly is simple; the results complex, delicious and memorable.

Greek Gyros

A delectable quick meal that's an absolute treat.

Author: Epicurus.com Kitchens

Recipe type: Sandwiches

Serves: 2

Ingredients

1/2 Cup seeded and pared cucumber, diced
1/4 Cup non-fat yogurt
1 Tablespoon fresh mint, chopped
2 pitas
1/2 Cup shredded lettuce
1/2 Cup diced tomato
1/2 Cup minced onion
1 clove garlic, minced
1/2 pound ground lamb
2 Tablespoons lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin

Instructions

Spray skillet with non-stick spray and add onion and garlic. Cook until soft over low heat stirring constantly.
Place in mixing bowl with lamb, lemon juice, oregano and cumin and mix thoroughly. Shape into 2 patties.
Place on rack of broiler and broil 3 to 5 minutes on each side, turning once, or until desired doneness.
Combine cucumber, yogurt and mint in small bowl and mix.
Cut around edge of each pita bread and pull open to form pocket.
Fill each pita with half the lettuce and tomato, 1 lamb patty and half the yogurt mixture.

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