RCI-SW.004.0029.001
Gyros
Gyros from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 4 unit
- 1/2 cup
- chopped fresh or 1 teaspoon dried mint leaves1 tablespoon
- 1 teaspoon
- cucumber1 smallseeded and chopped (3/4 cup)
- ground Lamb or Beef1 pound
- 2 tablespoons
- 1 tablespoon
- 1/2 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon
- 1/4 teaspoon
- garlic2 clovesfinely chopped
- Onion1 smallchopped (1/4 cup)
- 2 tablespoons
- 2 cups
- tomato1 mediumchopped (3/4 cup)
Method
1
Combine plain yogurt, chopped mint, sugar, and lemon juice in a small bowl to create the tzatziki sauce; set aside.
2
Mix ground lamb with finely chopped garlic, chopped onion, ground cumin, dried oregano, salt, pepper, and water in a medium bowl until the spices are evenly distributed and the mixture holds together.
3
Shape the meat mixture into a ball, then flatten it into a disk approximately 3/4 inch thick; this will allow even cooking.
5 minutes
4
Heat vegetable oil in a large skillet over medium-high heat until shimmering, then add the meat disk.
1 minutes
5
Cook the meat for 6-8 minutes on the first side without disturbing it, allowing a crust to form, then flip and cook the second side for another 5-7 minutes until cooked through.
13 minutes
6
Break the cooked meat into bite-sized pieces using a wooden spoon or spatula while it finishes cooking in the pan.
7
Warm the pita breads in the skillet for 30 seconds per side, or wrap them in foil and warm in a 350°F oven for 2-3 minutes until pliable.
3 minutes
8
Lay each warm pita bread flat and layer shredded lettuce on the bottom half, followed by the chopped tomato and seeded cucumber.
9
Distribute the warm cooked meat evenly among the pita breads, then drizzle generously with the prepared tzatziki sauce.
10
Fold the top half of each pita over the filling to form a half-moon shape and serve immediately while warm.