Ground Lamb Gyros (Greek Tacos)

Authentic Greek gyros (year-oze) are a special treat where meat is painstakingly thinly sliced, marinated with spices, a stacked onto a huge cone of meat that is slowly roasted on a vertical rotisserie. It's traditionally served rolled in pita bread, and garnished with feta cheese, tomatoes and "tzaziki" sauce. So good! This recipe is a simplified version that you can easily make at home. I call these "Greek tacos" and I just know you will love them!

If you've ever had authentic Greek gyros, sliced of a huge cone of meat that is sliced off a vertical rotisseries, you know how delicious this is. This recipe is a simplified version that you can easily make at home. The seasoning blend of cumin, cinnamon and other easy to find spices give an authentic flavor that you will love. Slice this Greek seasoned meat, serve it with pita bread, and garnish with tomatoes and tzaziki sauce, and you have a Greek-themed meal that you will love!

Course main

Cuisine Greek

Keyword ground lamb, gyros

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 601kcal

Author Debby - www.AFeastfortheEyes.net

Ingredients

1 package frozen spinach 10 oz
2 pounds ground lamb or half ground lamb and half ground beef
2 teaspoons grill seasoning recommended: Montreal Grill Seasoning
2 1/2 teaspoons ground cumin divided
1 tablespoon chili powder
1 tablespoon coriander
1 teaspoon dried oregano
2-3 pinches ground cinnamon
1 cup feta cheese crumbled
2 tablespoons extra-virgin olive oil

For the tzaziki sauce:

1 cup Greek yogurt or drained regular yogurt
1 clove small garlic grated
1/4 cucumber peeled and grated
1 lemon juiced
8 pita breads

GARNISH:

2 vine ripe tomatoes thinly sliced
1/2 cucumber thinly sliced
Hot pepper rings sliced banana peppers, for sandwich garnish
fresh sprouts optional
lettuce optional, if not using sprouts

Instructions

Preheat oven to 425°F.

For the tzatziki sauce:

Mix yogurt, a grated clove of garlic, cucumber, the juice of 1 lemon and 1/2 teaspoon cumin. Set aside, chill in refrigerator.
Slice the tomatoes and remaining cucumber.
Defrost spinach in microwave and squeeze out the moisture. NOTE: I use my potato ricer to squeeze out the water.
Place the ground lamb (or combination of lamb and beef) in a bowl. Add grill seasoning, 2 teaspoons cumin, chili powder, coriander, oregano, cinnamon and feta crumbles. Add the spinach. Mix up the lamb, seasonings and spinach, and form a long 3-inch roll on a baking sheet. Coat lamb with extra-virgin olive oil and bake 20 minutes.
Soften pita over open gas flame or under broiler.
Slice lamb loaf into 1/4-inch slices. Spread tzatziki sauce on pitas and top with a 2 slices of lamb, tomatoes, cucumbers and any other garnishes (such as sprouts or lettuce) as you desire.

Notes

Recipe source: Rachel Ray, Food Network

To make your own pita bread, the recipe is posted here.

Nutrition