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:

Quickview
719k Calories
31g Protein
45g Total Fat
48g Carbs
10% Health Score
Limit These
Calories
719k
36%

Fat
45g
69%

  Saturated Fat
16g
106%

Carbohydrates
48g
16%

  Sugar
9g
11%

Cholesterol
108mg
36%

Sodium
1816mg
79%

Get Enough Of These
Protein
31g
63%

Vitamin K
86µg
82%

Vitamin C
32mg
40%

Manganese
0.73mg
36%

Vitamin A
1776IU
36%

Iron
4mg
23%

Fiber
5g
22%

Vitamin B1
0.32mg
22%

Potassium
743mg
21%

Phosphorus
197mg
20%

Calcium
192mg
19%

Vitamin B6
0.34mg
17%

Vitamin B3
3mg
17%

Folate
64µg
16%

Magnesium
56mg
14%

Vitamin E
2mg
14%

Copper
0.26mg
13%

Vitamin B2
0.21mg
12%

Zinc
1mg
10%

Selenium
6µg
9%

Vitamin B5
0.82mg
8%

Vitamin B12
0.29µg
5%

Vitamin D
0.16µg
1%

covered percent of daily need
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