Servings: Serves 4
Ingredients
  • 1 pound ground lamb
  • 1/2 cup onion , minced
  • 1/4 cup Italian parsley , chopped fine
  • 2 Tbsp. mayonnaise
  • 1/2 cup panko (Japanese-style bread crumbs)
  • 1/4 tsp. kosher salt
  • 1/8 tsp. cayenne pepper
  • 4 Greek pita bread or pita pockets
  • 2 cups tzatziki spread
  • 4 Tbsp. olive oil
  • Cracked black pepper, to taste
  • 2 cups iceberg lettuce, shredded, for garnish
  • 2 cups tomatoes, chopped and seeded, for garnish
  • Red onion, sliced, for garnish
    • Directions
    In a bowl, add lamb, onion, scallion, parsley, mint, mayonnaise, bread crumbs, salt and cayenne pepper. Using your hands, mix all the ingredients together well to form one cylinder about 4 inches long and 1 inch wide. Set aside.

    Heat a heavy-bottom skillet on high heat, then add 2 tablespoons of canola oil and heat until it starts to begin to smoke. Add the lamb and turn heat down to medium. Sauté every side, turning every minute for about 8 minutes or until cooked all the way through. Remove from skillet and let rest for 5 to 10 minutes before slicing.

    Grill Greek pita bread with brushed olive oil over a hot grill pan or the burner on your stove for a few seconds on each side. Be careful not to burn. Place on a plate and cover while you do the rest to keep warm.

    Spread Tzatziki sauce (see recipe below) on one side of Greek pita. Place 3 or 4 slices of lamb, then garnish with lettuce, tomatoes, and red onion.

    When ready to assemble, place the aluminum foil sheet in front of your on the cutting board so that it forms a diamond shape.

    Then fold the top half over by 3", and place the folded gyro on the foil, leaving about 2" of foil showing. Fold the extra foil over the bottom of the gyro. Then fold up the extra foil on the sides, starting with the left side and then the right.

    Prep time: 15 minutes
    Inactive prep: 5 to 10 minutes
    Cook time: 8 minutes

    Published 01/14/2011