I FINALLY found it!! A few months ago, I made this Gyro Burger Pita recipe. I meant to post it on here, but then I couldn't for the life of me remember where I got it from. Hallelujah! All is right in my world again :) We love Greek food around here and I do have a yummy gyro recipe already, but this was more a more simplified recipe. I admit I have not made the recipes below for the Tzatziki sauce and flatbread, I just used my previous recipe. You better believe I am trying these recipes on my next go around.
Ingredients:
1 lb. lean ground lamb (if this is hard to find, ask a butcher to grind 1 lb. of lamb leg or loin)
(I always just use ground beef and its great....probably not as "authentic" but still delish.)
4 cloves garlic, minced
1 1/2 tsp. dry onion
1 Tbsp. Dijon or coarse grain mustard
3/4 tsp. Kosher salt
1/4 tsp. black pepper
1 Tbsp. red wine vinegar
1/2 tsp. dry oregano
1 tsp. rosemary, dry or fresh and chopped
Tzatziki 4 whole wheat pitas or 6″ rounds of
flatbread (see
this recipe to make your own; just make 4-6 circles instead of 1)
Fresh tomato and thin onion slices
Instructions: Gently combine lamb,garlic, onion, mustard, salt, pepper, vinegar, oregano, and rosemary with your hands and shape into 4 oblong patties. Grill for 5-6 minutes on each side and remove from heat. Allow to stand for 5 minutes. Place on pitas or flatbread and add onions, tomatoes, and Tzatziki. Fold like a taco and serve immediately. For easy serving and clean-up, wrap in aluminum foil.
Tzatziki
1 1/2 c. plain Greek yogurt (that’s 2 6-oz. containers)
1 clove garlic, minced
1-2 tsp. lemon juice
3 green onions, firm ends finely chopped
1 tsp. dry dill weed
Kosher salt and freshly ground black pepper, to taste
1/2 medium cucumber, peeled, seeded, and thinly sliced
Combine ingredients in a small bowl and season with salt and pepper to taste. Store covered and refrigerated for up to 3 days.
Flat BreadRecipe adapted from Epicurious, My Photo and Recipe Source:Our Best Bites
Ingredients:
1 c. warm (105-115 F) water
2 packets or 1 Tbsp. + 2 tsp. active dry yeast
1 tsp. sugar
2 1/4-2 1/2 c. all-purpose flour
2 Tbsp. extra virgin olive oil
2 tsp. Kosher salt, divided
Instructions:
In a small bowl, combine water, yeast, and sugar and allow to stand for 10 minutes or until bubbly.
In the bowl of a heavy-duty electric mixer, combine 2 c. flour, olive oil, and 1 1/2 tsp. salt. Add in yeast mixture and mix until combined. Add in another 1/4-1/2 c. of flour or until a very soft dough is formed. Cover with a clean towel and allow to stand about 1 hour or until doubled in bulk.
Spray a baking sheet and then your hands with cooking spray. Punch dough down and then remove the dough from the bowl and shape into a ball. Place on prepared baking sheet and spread into a circle about 1/2″ thick and 11-12″-ish inches in diameter. Cover and allow to rise another 30 minutes.
While dough is rising, preheat oven to 400. When dough has risen, use your fingers to make indentations in the dough. Lightly brush with olive oil and sprinkle with remaining Kosher salt. Bake for 20-25 minutes or until golden. Allow to cool slightly and then just tear pieces off instead of cutting it–it just tastes better that way… :)
