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Prep 20 mins
Cook 5 mins
Looking for something that you can pull together for lunch or dinner in a jiffy? This easy, greek-inspired gyros recipe may be the way to go. To serve: heat and split the pitas; serve the lamb, seasoned tomatoes and feta, cucumber-mint yogurt, onion, and lettuce in separate dishes. Have your family and friends stuff the warm bread pockets to their liking. ENJOY!
- 3⁄4 cup plain yogurt (preferably Greek)
- 4 -5 fresh mint leaves, finely minced
- 1 teaspoon sugar
- 1⁄2 cup cucumber, peeled, seeded and finely chopped
- 1 pinch kosher salt
Seasoned Tomatoes and Feta
- 1 ripe tomatoes, diced
- 1⁄2 cup feta cheese, crumbled
- 1⁄4 cup flat leaf parsley, roughly chopped
- red wine vinegar and olive oil (to season tomatoes and feta)
- salt and pepper, to taste
- 1 teaspoon olive oil
- 1 lb lean ground lamb
- 1 teaspoon dried oregano, rub between fingers to waken flavor
- 1⁄2 teaspoon dried whole thyme, rub between fingers to waken flavor
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pinch kosher salt
- 1 1⁄2 tablespoons fresh lemon juice
- 2 pita bread rounds, halved and warm (6-inch)
- 1 cup white onion, sliced into thin rings
- 1 1⁄2 cups iceberg lettuce, shredded
- Mix yogurt, mint, sugar and salt in a small bowl. Stir in the cucumber. Cover and chill for at least 30 minutes.
- Season the diced tomato, feta cheese, and parsley with the red wine vinegar, olive oil, salt and pepper; set aside.
- In a large non-stick skillet, heat the oil over medium heat until hot. Add the ground lamb, oregano, thyme, garlic and onion powders, and black pepper; cook until browned - stirring to crumble. Drain on paper towel-lined plate.
- Transfer lamb to to a mixing bowl. Add the lemon juice and stir well.
- Warm the pita bread rounds; split open each pita half forming a pocket.
- Have everyone spoon even amounts of the lamb mixture into their pita pocket, and top with onions, lettuce, tomatoes and feta, and cucumber-mint yogurt.
Trust an Aussie to know what to do with ground lamb. Very delicious and easy, but I think it takes closer to 40 min to prep and you may not have all the ingredients on hand. If I find lamb on special prep a double batch of the meat (a wok works great for this) and freeze half for a later meal.