Greek Gyro: An Easy Saturday Night Dinner!

Oregon...the land of lamb...before moving to the PNW I had NEVER had lamb. The only thing I knew of lamb was that it was precious baby animal.  Then we moved here and lamb EVERYWHERE. I don't just mean at restaurants, or at the grocery stores...no I mean that there are flocks of sheep/lamb everywhere!  It is quite a sight during the when you drive along the interstate 5 and see lamb far as the eye can see.  

Like I said, I had never even thought of eating it until I moved to the PNW (in the south we eat a lot of chicken, pork and beef!).  Then one day I tried it...it was DELICIOUS. Our good friends had us over to dinner one night and the wife prepared "greek gyros" with ground lamb meat. It was seriously one the best dishes I have ever had. From that one experience...my recipe for Lamb Gyro was born. I took my friends recipe (thanks again Alyssa!) and added my own twist to it.  Im telling you right now, this is one of the easiest and most delicious things to add to your dinner rotation.  

Greek Gyro (Serves 4)

• 3/4 lb ground lamb ( I get it from the meat counter in my local Market of Choice, Whole foods or another type market would most likely carry good quality lamb)
• 2 cloves of garlic- diced
• 1 tsp fresh lemon zest
• 1 tsp fresh parsley
• 1tsp fresh dill
• 1tsp fresh mint
• salt and peper to taste

To dress the gyro:

• diced tomatoes 
• sliced and peeled cucumber
• tzatziki sauce ( I use a local company that is sold in the stores..Im lazy!)
• crumbled feta cheese
• diced red onion
• sliced black or kalamata olives
• sliced banana peppers
• Spinach leaves
• Greek flat bread 

1.  Combine lamb and next 7 ingredients in a bowl.  Heat a large skillet with olive oil (you can also put on grill if the weather is nice!).  Form the meat mixture into long hot dog like logs (see picture below).  Place in hot pan.  Cook over medium heat, rotating ever so often to evenly cook the meat.

2.  While the meat is cooking, slice up all your veggies to dress the gyro, and heat up the flat bread on a stove top skillet (a few minutes each side). Do not leave on too long or will burn.

3.  Once meat is browned on all sides, take off heat and place on paper towel to rest. Slice the meat logs in half long ways, so that it will fit nicely on the flat bread.

4.  Take flat bread and place a layer of spinach down, then place the meat on top. Add as many toppings as you like and finish with tzatziki sauce and a sprinkle of feta. 

5.  Wrap the  entire flat bread in foil (makes it MUCH easier to eat!), and serve with your favorite side. I usually pick up something from the deli case at the grocery store, but would also pair nicely with a salad!

Enjoy!

ENJOY!

Until next time y'all,

Emily