GYRO-STYLE LAMB WITH CUCUMBER-YOGURT SAUCE OVER QUINOA
Here's proof that you can cook a crowd-friendly, budget-friendly lamb entree for your spring holiday meal. To ensure tender results, trim the lamb well, slice against the grain of the meat and be sure to follow the instructions for cooking in batches.
Time 45m
Yield Serves 8
Number Of Ingredients 11
Steps:
- In a large bowl, toss together lamb, half of the oregano, 2 tablespoons lemon juice, garlic, 2 teaspoons of the salt and 1/2 teaspoon of the ground black pepper.
- Heat 1 tablespoon oil in a large skillet over high heat.
- Add half of the lamb and cook, tossing constantly, until cooked through and liquid is absorbed, 5 to 7 minutes; transfer to a plate.
- Repeat process with remaining oil and lamb.
- In a bowl, combine yogurt, cucumber, remaining 1 tablespoon lemon juice, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Arrange quinoa on a platter or individual serving plates.
- Spoon lamb over quinoa, top with peppers, cucumber-yogurt sauce and remaining oregano and serve.
Nutrition Facts : Calories 460 calories, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 60 milligrams, Sodium 230 milligrams, Carbohydrate 46 grams, Protein 28 grams
GROUND LAMB GYROS WITH CUCUMBER YOGURT SAUCE
Make your ground lamb loaf the day before, then slice and heat to serve with tomato and sweet onion, on warmed pita rounds, with this fantastic cucumber / yogurt sauce.
Provided by Leos Mom
Categories Lamb/Sheep
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Pre-heat the oven to 350 deg.
- FOR THE LAMB LOAF.
- Combine lamb, bread, egg, milk, onion, garlic, parsley and seasonings in mixing bowl. Mix thoroughly, kneading. Shape mixture into a 7" X 4"loaf.
- Place loaf on rack for drainage and bake.
- 45 minutes to 1 hour, or until temp of 180 deg. Allow the loaf to rest. Can be used at this time to make your gyros, or covered and stored in the frig until the next day.
- FOR THE SAUCE.
- Whisk together the cucumbers, sour cream, yogurt, green onions, lemon juice, salt, white pepper and mint. Store in frig until serving time.
- HEATING AND ASSEMBLING GYROS.
- Put slices of the lamb loaf on a flat grill pan and heat on low to medium heat. Meanwhile, put pita rounds between two sheets of aluminum foil, crimp the edges, and put in oven to warm.
- Put portions of the hot meat on the warmed pita round, and pile the sweet onion slices and tomatoes on top. Serve the gyro with a generous side dish of the cucumber / yogurt sauce. Serve immediately.
LAMB GYRO WITH TZATZIKI SAUCE AND SPICY SOUR CREAM SAUCE
Provided by Brianna Jenkins
Time 1h10m
Yield 8 gyros
Number Of Ingredients 24
Steps:
- In a large bowl, toss the cubed lamb with the garlic, thyme, oregano, rosemary, and lemon juice. Coat the lamb completely. Let the lamb marinate for 30 minutes.
- Heat a large, deep skillet over high heat and drizzle in the remaining 2 tablespoons of olive oil. Season the lamb with 1 teaspoon salt, and 1/2 teaspoon pepper. Add the lamb to the skillet and cook until browned on all sides and cooked to medium-rare, about 4 minutes on each side.
- Heat the pita bread in a dry pan or in the microwave for just a few seconds until warm and pliable. On each piece of bread, lay a few pieces of lamb, some tomato slices, lettuce, feta and a spoonful of each sauce. Transfer to a serving platter, fold and enjoy!
- To make Tzatziki sauce:
- In a small bowl, combine the cucumber, mint, dill, lemon zest, and yogurt. Season with salt, to taste, and serve with the gyros.
- Yield: about 2 cups
- To make Spicy Sour Cream Sauce:
- In a small bowl, whisk the sour cream, lemon, and sriracha sauce together until completely blended. Season the sauce with salt, to taste, and serve with the gyros.
- Yield: about 1 cup
GROUND BEEF GYROS
If your family likes gyros as much as mine, they'll love this easy version that's made with ground beef instead of lamb. I found the recipe in a newspaper and adapted it to fit our tastes. They're very much like the ones served at a local restaurant. A cucumber yogurt sauce adds an authentic finishing touch. -Ruth Stahl, Shepherd, Montana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first 5 ingredients. Chill. In a large bowl, combine seasonings; crumble beef over mixture and mix lightly but thoroughly. Shape into 4 patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-7 minutes on each side or until a thermometer reads 160°. Cut patties into thin slices; stuff into pita halves. Add lettuce, tomato and onion. Serve with the yogurt sauce.
Nutrition Facts : Calories 357 calories, Fat 16g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 257mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.
CUCUMBER YOGURT SAUCE FOR GYROS
This sauce is really easy, and can be adapted to use fat free yogurt. I usually make it to go with gyros, and end up dipping everything else in it, too.
Provided by Shaye
Categories Sauces
Time 5m
Yield 10 ounces
Number Of Ingredients 5
Steps:
- Combine and serve with gyros.
EASY GREEK YOGURT CUCUMBER SAUCE
This concoction is a result of my experimental efforts in trying to copy a favorite Greek restaurant's tzatziki sauce. Serve with gyros, pita bread, chips, or raw veggies.
Provided by Polly Rinas Janos
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 8h25m
Yield 16
Number Of Ingredients 11
Steps:
- Stir together the yogurt, sour cream, vinegar, lemon juice, cucumber, green onion, garlic, feta cheese, oregano, lemon zest, salt, and pepper in a bowl; cover and chill 8 hours or overnight before serving.
Nutrition Facts : Calories 52.8 calories, Carbohydrate 2.3 g, Cholesterol 10.7 mg, Fat 4.1 g, Fiber 0.1 g, Protein 1.9 g, SaturatedFat 2.6 g, Sodium 62.7 mg, Sugar 1.3 g
LAMB PITAS WITH YOGURT SAUCE
The spiced lamb in these stuffed pita pockets goes perfectly with cool cucumber and yogurt. It's like having your own Greek gyro stand in the kitchen. -Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Lunch
Time 6h35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium-high heat; brown lamb in batches. Transfer lamb to a 3- or 4-qt. slow cooker, reserving drippings in skillet., In drippings, saute onion over medium heat until tender, 4-6 minutes. Add garlic and tomato paste; cook and stir 2 minutes. Stir in wine, 1 teaspoon salt, oregano and basil. Add to lamb. Cook, covered, on low until lamb is tender, 6-8 hours., To serve, dice enough cucumber to measure 1 cup; thinly slice remaining cucumber. Combine diced cucumber with yogurt and remaining salt. Fill pita halves with lamb mixture, tomatoes, sliced cucumbers and yogurt mixture. Freeze option: Freeze cooled lamb mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 383 calories, Fat 11g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 766mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic exchanges
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