Grilled Lamb Or Chickenturkey Meatball Gyros With Pesto And Tzatziki Recipes

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GYRO-STYLE LAMB BURGERS WITH TZATZIKI AND GRILLED ONIONS



Gyro-Style Lamb Burgers with Tzatziki and Grilled Onions image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

1 1/2 pounds ground lamb
2 teaspoons ground coriander
3 tablespoons finely chopped fresh mint
Kosher salt and freshly ground black pepper
Olive oil, for the skillets
1 large red onion, peeled and sliced into 4 thick slices
8 ounces Greek yogurt
1 clove garlic, minced
Zest of 1/2 lemon
1/4 cup minced cucumber
1 1/2 tablespoons finely chopped fresh dill
1 tablespoon finely chopped fresh mint
Kosher salt and freshly ground black pepper
4 small soft pitas, toasted if desired
Chopped tomato, for serving
Chopped romaine lettuce, for serving

Steps:

  • Prepare a grill for medium-high heat. If using a charcoal grill, build the hot coals evenly over the bottom. Heat 2 flat cast-iron skillets over direct heat.
  • For the burgers and onions: Combine the lamb, coriander and mint in a large bowl. Form the meat mixture into 4 equal thin half-moon shaped patties. Season the patties with salt and pepper on both sides. Add a splash of oil to the cast-irons. Cook the patties 3 to 5 minutes, allowing the meat to get a nice crust. Flip and cook for an additional 2 to 3 minutes. Remove the burgers from the heat and let rest 2 to 3 minutes before assembling the burgers.
  • Meanwhile, drizzle the onions with oil and season with salt and pepper. Grill, flipping once, until softened and charred, about 5 minutes.
  • For the tzatziki: Add the yogurt, garlic, lemon zest, cucumber, dill and mint to a large bowl and mix to combine. Season with salt and pepper.
  • To serve: Spread some tzatziki over each pita, add a patty to one half of each pita, top with some grilled onion and add some chopped tomato and lettuce. Fold the other half of each pita over. Serve!

GYRO MEAT WITH TZATZIKI SAUCE



Gyro Meat with Tzatziki Sauce image

Follow Alton Brown's Food Network recipe to make Gyro Meat with Tzatziki Sauce at home; the creamy cucumber-yogurt sauce goes perfectly with ground lamb.

Provided by Alton Brown

Categories     main-dish

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 15

1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Tzatziki Sauce, recipe follows
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced

Steps:

  • Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
  • Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
  • To cook in the oven as a meatloaf, proceed as follows:
  • Preheat the oven to 325 degrees F.
  • Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
  • To cook on a rotisserie, proceed as follows:
  • Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
  • Preheat the grill to high.
  • Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
  • Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
  • Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
  • Yield: 1 1/2 cups

GRILLED LAMB MEATBALLS



Grilled Lamb Meatballs image

Provided by Victoria Granof

Categories     Lamb     Broil     Quick & Easy     Backyard BBQ     Dinner     Spice     Grill/Barbecue     Bulgur     Cookie     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 5 servings

Number Of Ingredients 12

1 pound ground lamb
2 heaping tablespoons dry bulgur, soaked in 1 cup water until soft (about 30 minutes), then drained
2 garlic cloves, minced
1 small onion, grated and drained
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 egg
1 teaspoon ground cumin
1 teaspoon ground paprika (optional)
2 tablespoons chopped parsley
2 tablespoons chopped cilantro (optional)
2 tablespoons olive oil

Steps:

  • 1. Mix together everything but the oil with your hands. Form the mixture into ovals about the size and thickness of small hamburger patties.
  • 2. Put the meat on skewers (as shown) and brush it with the oil. Grill or broil the patties for about 4 to 5 minutes on each side.
  • 3. Serve with the dipping sauce (see above), if desired.

GRILLED LAMB OR CHICKEN/TURKEY MEATBALL GYROS WITH PESTO AND TZATZIKI.



GRILLED LAMB OR CHICKEN/TURKEY MEATBALL GYROS WITH PESTO AND TZATZIKI. image

Categories     Dinner     Lunch

Number Of Ingredients 37

FOR THE TZATZIKI SAUCE:
6 ounces, fluid Plain Greek Yogurt
¼ cups Unsweetened Coconut Milk Or Sour Cream
2 Tablespoons Mayonnaise
1 teaspoon Lemon Zest
1 teaspoon Lemon Juice
2 cloves Garlic
2 teaspoons Fresh Dill
1-½ teaspoon Granulated Sugar
1 dash Coarse Salt And Ground Black Pepper
½ whole English Cucumber, Diced
FOR THE MINT PESTO:
2 cups Fresh Mint Leaves
1 cup Fresh Spinach
¼ cups Unsalted Nuts {almonds Or Walnuts}
2 cloves Garlic
½  Lemon, Zest And Juice
Dash Coarse Salt And Ground Black Pepper
¼ cups Extra Virgin Olive Oil
FOR THE MEATBALLS:
1 pound Ground Lamb (or Chicken If Preferred)
1 teaspoon Dijon Mustard
½ whole Yellow Onion-finely Minced
2 cloves Garlic, Finely Minced (or Sub 2 Teaspoons Garlic Powder For The 2 Cloves)
1 whole Large Egg
½ cups Breadcrumbs
1 teaspoon Ground Coriander
1 Tablespoon Ground Cumin
½ teaspoons Coarse Salt
¼ teaspoons Ground Cinnamon
¼ teaspoons Ground Black Pepper
Cooking Spray
FOR THE ASSEMBLY:
4 whole Whole Grain Pitas
½ whole English Cucumber, Diced Or Sliced
½ cups Crumbled Feta Cheese
Fresh Cilantro Leaves, For Garnish

Steps:

  • 1. For the tzatziki sauce: Combine all of the tzatziki ingredients (yogurt through sugar) in a food processor. Season with a dash of salt and black pepper; pulse until smooth. Taste and adjust seasoning, if necessary. Add diced cucumber and fold with a spatula. Spoon into a bowl and refrigerate. Rinse food processor with water.
 2. For the mint pesto: Combine ingredients (mint through lemon) in a food processor and add a dash of salt and pepper. Pulse while drizzling olive oil in through the vegetable shoot until you reach desired consistency. Taste and adjust seasonings, if necessary.
 3. Preheat a grill to medium high heat. In a bowl, combine all the meatball ingredients (except cooking spray). Work with your hands until everything is thoroughly combined. Form meatballs using your hands and place them on a plate. Brush meatballs with canola oil or spritz with cooking spray. Place them on the grill and cook, rotating a few times, about 8-10 minutes or until cooked through.
4. To serve, place meatballs in toasted or grilled pita bread. Drizzle with tzatziki and mint pesto and top with cucumbers, feta and fresh cilantro leaves.

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