Homemade Gyros

Posted on: Monday, November 28, 2011

While living in Europe, one of our favorite ways to end a night was by stopping for a gyro. We vividly remember the moist roasted lamb with crisp edges, thinly trimmed, placed in a warm pita and served with a myriad of fresh toppings. A gyro-making party with friends is a unique and fun idea especially around the holiday season. Over the years, we have experimented with chicken, falafel, roast lamb, and this time decided to debut ground lamb meatballs or keftedes in Greek. Our Greek take on French fries is the perfect accompaniment!
Ground Lamb Gyros with Tzatziki Sauce

1 medium red onion, finely chopped
1 T EVOO
2 T lemon juice
2 lbs ground lamb
2 minced garlic cloves
1 T dried oregano
1 t dried mint
2 t kosher salt
1/2 t freshly ground black pepper
4 thick pita rounds (warmed in the oven for a few minutes)

Toppings:
2 chopped tomatoes
1 chopped medium cucumber
1 c Kalamata olives
8 oz thinly sliced feta cheese
Tzatziki Sauce, recipe follows

In a bowl, mix together the filling ingredients and let marinate in the refrigerator for at least an hour. Take the lamb mixture out of the refrigerator and form into 3- inch football-shaped circles. Set aside.

Heat 1 T EVOO on medium heat in a large skillet. Cook the lamb meatballs in batches about 5 minutes on each side. To serve, place a few meatballs in a warmed pita, top with sliced vegetables, Kalamata olives, feta, and a generous dollop of tzatziki.

Tzatziki Sauce
 
16 oz plain yogurt
1/2 medium cucumber, peeled, seeded, and grated
1 t kosher salt
1 clove minced garlic
1 tablespoon EVOO
2 T lemon juice
1 t dried mint
1 t dried oregano

Combine all ingredients in a bowl and refrigerate until ready to serve atop the gyros.

French Fries Sprinkled with Oregano and Sea Salt
 

4 russet potatoes, peeled and cut into 1/2-inch spears
Canola oil for frying
1 T dried oregano
1 t sea salt (feel free to add more!)

Fill a frying pan with 2 inches of canola oil and set to medium-high heat. Thoroughly pat dry the potatoes with a paper towel. You’ll know the oil is ready when it bubbles off the tip of a dipped wooden spoon. When ready, place 1/3 of the potato rods in the oil and fry until golden brown, approximately 7-10 minutes. With a slotted spoon, remove the potatoes to a tray covered with paper towels and repeat with another 1/3 of the potatoes and then the last 1/3. Toss the potatoes with the dried oregano and sea salt and enjoy. Serve alongside the gyros or stuff them inside to soak up all the yummy flavors.

Arrange all the toppings on festive serving platters and let your guests create their ultimate gyro!

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