Lamb gyros with tzatziki✨
For the Tzatziki: ▪️1/2 a Large Cucumber, grated▪️2 Cups 2% Greek Yogurt▪️1 Clove Garlic, grated or minced▪️1/2 - 1 Lemon, juice (to taste)▪️1 Tbsp Olive Oil▪️1/2 tsp Kosher Salt▪️
For the Lamb Meatballs:▪️1/4 Cup Panko Breadcrumbs▪️1/4 Cup Milk▪️1 lb. Ground Lamb (or Beef)▪️1/2 a Medium Yellow Onion, finely chopped▪️2 Cloves Garlic, minced▪️3 Tbsp Fresh Mint, chopped▪️1 Egg▪️1 Small Lemon, zest (~2 tsp)▪️1 tsp Dried Oregano▪️1 tsp Cumin▪️1 tsp Coriander▪️1/2 tsp Pepper▪️1 tsp Kosher Salt ▪️
For the Gyros:▪️4 Pitas▪️Olive Oil▪️Cucumber, sliced▪️Tomato, sliced▪️Red Onion, sliced▪️
🌱Vegan Modification: Instead of making meatballs, sauté two cans of chickpeas (drained) with the rest of the ingredients for the meatballs (leave out the panko, milk, and egg)
1️⃣ Mix together ingredients for the tzatziki and set aside in the fridge.
2️⃣ Make the meatballs: In a small bowl, combine the panko breadcrumbs with the milk and let soak for at least 10 minutes.
3️⃣ In a separate large bowl, add the ground lamb, onion, garlic, mint, egg, lemon zest, dried oregano, cumin, coriander, pepper, and salt. Add the hydrated breadcrumbs and mix until combined.
4️⃣ Preheat a large pan over medium heat and add 1 Tbsp oil. Working in batches and using a cookie scoop (or two spoons), place dollops of the lamb mixture (~2 Tbsp each) on the pan and flatten slightly with your spatula. Cook 2-3 mins per side until internal outside is browned and internal temp reaches 165F. Place under foil to keep warm while you cook the rest of the meatballs.
5️⃣ Brush the pitas lightly with oil on both sides and grill on a hot pan ~1 min per side until warm and toasted.
6️⃣ Spread tzatziki on the hot pita and add 3-4 meatballs, sliced veggies, and some more tzatziki on top. Option to wrap half of the sandwich in foil or parchment to keep it folded in a “U” shape. Enjoy!
⏲ 35 minute prep time + 15 minute cook time
Recipe serves 4 people (with some extra meatballs
Maxine Sharf