GROUND GYROS PLATTER DELUXE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 425 degrees F.
- Defrost spinach in microwave.
- Place fries in oven on a baking sheet.
- Place lamb in a bowl. Add grill seasoning, 2 teaspoons cumin, chili powder, coriander, oregano, cinnamon and feta crumbles. Wring the spinach dry in a kitchen towel and add to lamb. Mix the lamb and form a long 3-inch roll on a baking sheet. Coat lamb with extra-virgin olive oil and bake 20 minutes.
- Place fries and lamb in oven and roast 20 minutes.
- Mix yogurt, a grated clove of garlic, cucumber, the juice of 1 lemon and 1/2 teaspoon cumin. Slice and reserve the tomatoes, cucumbers and drain hot peppers, chop and reserve.
- In a small sauce pot, melt butter over medium heat. Whisk in flour and cook 1 minute. Add Worcestershire sauce and whisk in stock. Season gravy with salt and pepper and reduce 5 minutes.
- Soften pita over open gas flame or under broiler.
- Slice lamb loaf into 1/4-inch slices. Spread yogurt on pitas and top with a 2 slices of lamb, tomatoes, cucumbers and hot peppers. Serve 2 pitas per person. Serve fries with gravy for dipping alongside.
GYROS
Let ground lamb speed your way to great-tasting Greek-style sandwiches. Get the same takeout restaurant taste at home!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Number Of Ingredients 17
Steps:
- Split each pita bread halfway around edge with knife; separate to form pocket.
- Mix yogurt, mint and sugar in small bowl. Stir in cucumber.
- Mix lamb, water, lemon juice, salt, cumin, oregano, pepper, garlic and onion. Shape mixture into 4 thin patties.
- Heat oil in 10-inch skillet over medium heat. Cook patties in oil 10 to 12 minutes, turning frequently, until no longer pink in center. Place cooked patty in each pita pocket. Top with yogurt mixture, lettuce and tomato.
Nutrition Facts : Calories 395, Carbohydrate 34 g, Cholesterol 75 mg, Fiber 2 g, Protein 24 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 620 mg
BEEF GYROS
Going out to restaurants got to be expensive for our family, so I came up with this homemade beef gyro. Usually, I set out the fixings so everyone can assemble their own. My husband and our two busy teens request them often. -Sheri Scheerhorn, Hills, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine salad dressing and cucumber; set aside. In a large skillet, cook beef in oil over medium heat until no longer pink. , Layer half of each pita with steak, tomato, olives, onion, cheese, lettuce and dressing mixture. Fold each pita over filling; secure with toothpicks.
Nutrition Facts : Calories 654 calories, Fat 41g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 1086mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.
GREEK-STYLE BURRITOS
Not quite a gyro, not quite a burrito. This recipe combines the two by wrapping up chicken, rice, hummus, feta, veggies and yogurt in a flour tortilla.
Provided by My Food and Family
Categories Home
Time 38m
Yield Makes 6 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 6 min. or until done, stirring occasionally. Remove from heat. Add rice and zest; mix lightly.
- Spread tortillas with hummus; top with chicken mixture, cheese and spinach. Fold in opposite sides of each tortilla, then roll up burrito-style. Place, seam-sides down, in single layer in casserole.
- Bake 20 min. or until heated through; top with yogurt and tomatoes.
Nutrition Facts : Calories 480, Fat 17 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
GYRO BURRITOS
These are always a big hit! In the summer i make them in the am, wrap in foil and take to the beach....mm good!
Provided by saxswamp
Categories One Dish Meal
Time 40m
Yield 10 burritos, 10 serving(s)
Number Of Ingredients 16
Steps:
- Mix the cucumber sauce a couple of hours ahead of time.
- Mix the paste together and set aside. Brown the hamburger or turkey, add the paste and simmer for just a few moments. (if using the vegetarian suggestion reduce the water and cook rice with the paste).
- Layer center of burrito with sauce, onions and meat. role up burrito -- easy as that!
GYRO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 30
Steps:
- Preheat the oven to 300 degrees F.
- For the gyro meatloaf: Gather the minced onions in a clean kitchen towel and wring out as much liquid as possible. In a large mixing bowl, combine the onion, beef, lamb, milk, breadcrumbs, oregano, thyme, fennel, coriander, egg and some salt and pepper and mix together. Fry up a small test batch; taste for salt and pepper, and adjust the seasoning as needed.
- Transfer the meatloaf mixture to a food processor and process it to the consistency of a paste. Tightly pack it into a loaf pan, making sure there are no cracks or air pockets. Bake until cooked through, about 45 minutes. Let cool completely before cutting into thin slices.
- For the tzatziki sauce: Grate or mince the cucumber and add it to a bowl along with the yogurt, dill, lemon juice, mint, olive oil, coriander and cumin. Whisk to blend. Season with salt and pepper.
- For the lemon vinaigrette: In a blender, combine the lemon juice, oregano, thyme and mustard. With the motor running, add the olive oil in a slow, steady stream to emulsify.
- For the salad: Toss the lettuce, red onions and tomatoes with about 4 tablespoons of the vinaigrette.
- Heat the 1 teaspoon olive oil in a large saute pan over high heat. Briefly warm up the pitas in the pan, giving them just long enough on each side to get hot but not crispy. In the same pan, sear the slices of gyro on both sides, about 2 minutes per side.
- Spread 1 heaping tablespoon of tzatziki sauce onto each pita. Top with some slices of meatloaf and finish with some of the salad. Roll the pitas up tightly and wrap them in foil or secure them with a toothpick. Serve.
CHIPOTLE CHICKEN BURRITOS RECIPE BY TASTY
Here's what you need: fire-roasted diced tomatoes, chipotle pepper in adobo sauce, ground cumin, garlic powder, kosher salt, Kroger® Hardwood Smoked Pulled Chicken, rice, lime, lime, fresh cilantro, flour tortillas, monterey jack cheese, pico de gallo, avocado, sour cream
Provided by Kroger
Categories Lunch
Time 30m
Yield 4 burritos
Number Of Ingredients 15
Steps:
- Add the tomatoes, chipotle pepper, cumin, garlic powder, and salt to a blender. Blend on high speed until smooth.
- Pour the sauce into a medium skillet. Bring to a simmer over medium heat, then add the Kroger® Hardwood Smoked Pulled Chicken. Toss to coat the chicken in the sauce. Cover and cook until the chicken is heated through, 5-6 minutes.
- In a medium bowl, stir together the rice, lime zest and juice, and cilantro.
- Assemble burritos: Place a tortilla on a work surface. Scoop about ¾ cup of the rice onto the lower third of the tortilla. Top with ¼ of the chicken, ¼ cup Monterey Jack cheese, a scoop of pico de gallo, some avocado, and a scoop of sour cream. Fold the bottom edge of the tortilla over the filling, fold in the sides, then continue rolling the burrito up. Slice in half on the diagonal. Repeat to make the remaining burritos.
- Enjoy!
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