mediterranean · lunch

Gyros

Name: Gyros
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 1/2 teaspoon dijon mustard; 1 head garlic; 2 teaspoons ground cumin; 1 teaspoon ground fenugreek; 1 pound ground lamb; 1 tablespoon Olive oil; 1 large onion, sliced into thin rings; 2 teaspoons oregano; 3 tablespoons chopped parsley; 2 teaspoons pepper; 8 individual pita breads; 1 cup plain yogurt; 1 tablespoon red wine vinegar; 1 teaspoon Salt; 1 large tomato, coarsely chopped; 3 tablespoons Boiling water

“Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Gyros at home. This recipe serves 6 and costs $2.33 per serving. This main course has 496 calories, 22g of protein, and 23g of fat per serving. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up red wine vinegar, garlic, ground cumin, and a few other things to make it today. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is good. If you like this recipe, you might also like recipes such as Gyros, Gyros, and Gyros.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Dijon mustard½ tsp
Garlic1 head
Ground cumin2 tsp
Ground fenugreek1 tsp
Ground lamb1 lb
Olive oil1 tbsp
Onionlarge, sliced into thin rings1 large
Oregano2 tsp
Parsley3 tbsp
Pepper2 tsp
Individual pita breads8
Yogurt1 cup
Red wine vinegar1 tbsp
Salt1 tsp
Tomatolarge, coarsely chopped1 large
Water3 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
Combine ground lamb, water, onion, parsley, oregano, garlic, pepper, salt, cumin and fenugreek and mix thoroughly. Shape into loaf and wrap tightly in plastic film to compress the mixture. Refrigerate for 2 hours.To cook in the oven: preheat oven to 350F. Unwrap meat mixture and place on a cookie sheet or shallow baking dish and bake 1 to 1 1/2 hours.
2
Cut the round pita breads in half. Fill each pocket with slices of meat, thin onion rings and tomato. In a mixing bowl, combine garlic, mustard and red wine vinegar and blend until smooth. Slowly add the olive oil, beating until it is all incorporated and the mixture is smooth. Stir the yogurt until creamy and add it to the other mixture.
3
Pour a little of this dressing over the contents of the pita pockets and serve.