09/27/16
Ground Lamb Gyro Gorditas

Ground Lamb Gyro Gorditas

Ground Lamb Gyro Gorditas

As a follow up to last week’s recipe, “Easy Skillet Gyros with Tzatziki Sauce“, I’ve continued my ground lamb experiments, and may have found a recipe that’s even easier, and that I like even better!

This one has a slightly lighter  bread-to-filling ratio, using Mexican style gorditas* as opposed to the thicker traditional flat bread.

The ground lamb is prepared more simply, more like the “American-style” ground beef taco filling, but with that amazing gyro flavor.

Here you go…

Chef Perry
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*A gordita (“chubby” in Spanish) is typically a thick tortilla, baked on a comal. Gorditas de migas, one of my top five favorite foods, is a version in which fried pork is mixed with the dough. BTW –  what Taco Bell offers as a “gordita” is more akin to a flatbread than any type of tortilla. Making it, ironically, more of a “Greek Taco”. 😉

Ground Lamb Gyro Gorditas ~ Serves 4

1/2 med sweet onion, finely chopped
1 lb ground lamb
Olive oil
1 Tbs finely minced garlic
1 Tbs dried marjoram
1 Tbs fresh rosemary, chopped
1 Tbs fine sea salt
2 tsp coarse ground black pepper
Tzatziki Sauce (recipe follows)

Toppings:
8 thick slices of a large tomato
1/2 red onion, sliced
1/2 cup Feta cheese, crumbled
4 large gorditas, warmed

Ground Lamb Gyro Gorditas

Prep your toppings and chill, covered.

Ground Lamb Gyro Gorditas

In a lightly oiled non-stick skillet, fry the gorditas over medium heat until golden spots appear (20-30 seconds per side). Set aside and keep warm.

Add a small amount of oil to the pan, and let heat up. Add sweet onion, garlic, herbs and spices and saute, stirring often, until onions start to soften.

Add the ground meat in chunks, stirring and chopping until cooked and well mixed with the seasoning. Allow to rest five minutes, then drain of any additional grease.


 

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Ground Lamb Gyro Gorditas

Assemble: Sprinkle gordita with feta cheese, then a couple of spoonfuls of ground lamb, top with tomato slices and red onion. Spoon tzatziki over all.

Chef’s note: I like to add a sprinkle of celery salt, just before serving.

Ground Lamb Gyro Gorditas

Tzatziki:
8 ounces plain yogurt
1 medium cucumber, peeled, seeded, and chopped
1/2 tsp kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
1 teaspoons red wine vinegar
6 mint leaves, finely minced

Place the chopped cucumber in a towel and squeeze to remove excess liquid; discard liquid.

Homemade Tzatziki Recipe

In a medium bowl, combine the yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint.

Homemade Tzatziki Recipe

Tzatziki will stay good in the refrigerator, in an airtight container, for up to a week.

Yield: 1 1/2 cups

 

09/21/16
Easy Skillet Gyros

Easy Skillet Gyros with Tzatziki Sauce

Easy skillet gyros

A gyro (Greek: γύρος, gyros, literally ‘turn’) is made of meat cooked on a large vertical rotisserie, typically the meat is pork, chicken, beef, veal, lamb or mutton, and usually served wrapped in a flatbread such as pita, with cucumber, tomato, onion, and tzatziki sauce.

Middle Eastern shawarma, Mexican tacos al pastor, and Greek gyros are all derived from the Turkish döner kebab, which was invented in Bursa in the 19th century by a cook named Hadji Iskender.

Now, I love gyros (and tacos al pastor, and schwarma, too, come to think of it), but here’s the thing…

vertical gyros rotisserieI don’t know about you, but I don’t happen to have a “large vertical rotisserie” laying around my kitchen (yet), the need to cook meat for 100 people each time I want a sandwich, nor am I ready to shell out seven hundred bucks, just to feed my occasional turning meat jones.

So what’s a cash-poor chef with a big hunk of ground lamb to do? He improvises, baby!

Now, I have grilled many, many thousands of burgers, thick and thin, over the fire, or in the pan, and while I’m the first to admit it’s not exactly the same, but for ease of preparation, flexibility in servings, and simplicity of gear needed…these are pretty freakin’ good.

I skillet-cooked this batch, but I’m very optimistic at the prospect of repeating this recipe over live fire.

Enjoy!

Chef Perry
joinmykitchen.com

Easy skillet gyros
Easy Skillet Gyros with Tzatziki Sauce  
Serves 4
The Meat:
1/2 med sweet onion, finely chopped
1 lb ground lamb
1 Tbs finely minced garlic
1 Tbs dried marjoram
1 Tbs fresh rosemary, chopped
1 Tbs fine sea salt
2 tsp coarse ground black pepper
Tzatziki Sauce (recipe follows)

The Tzatziki:
8 ounces plain yogurt
1 medium cucumber, peeled, seeded, and chopped
1/2 tsp kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
1 teaspoons red wine vinegar
6 mint leaves, finely minced

The Toppings:
8 thick slices of a large tomato
1/2 sweet onion, chopped
1/2 cup Feta cheese, crumbled
4 whole wheat flat breads, warmed
1 fresh lemon, quartered

Prep your toppings and chill, covered.

Easy skillet gyros
Finely chop your onion, then combine in a bowl with the lamb, garlic, marjoram, rosemary, salt, and pepper and mix by hand until evenly combined. process until it is a fine paste.

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.

 

Easy Skillet Gyros
Form into 4 even balls, cover the bowl with plastic wrap and place meat in the fridge for 1-2 hours.

Bring a dry skillet to medium high heat. Press each meatball between two layers of butcher paper until 1/4 to 1/2 inch thick.

Easy way to make gyros
Fry each lamb patty (I’ve found it’s easiest to leave the top layer of paper on until it’s in the pan, as the heat will make it easier to peel the meat off of it) quickly, 1-2 minutes per side. Again, this step can be done over the direct heat of a hot grill as well, and might taste even better!

Easy Skillet Gyros
Stack the patties as they finish cooking, and keep in a warm over (150F) until done.

Easy Skillet Gyros

Slice and serve on flat bread with tzatziki sauce, chopped onion, tomatoes, feta cheese, and a spritz of lemon juice.

Oh, and while not part of any traditional gyro recipe I could find, I like to sprinkle the tomatoes with a little more black pepper and a little celery salt, before wrappin’ it up.

Easy Skillet Gyros

Easy Tzatziki Sauce
Tzatziki Sauce:

Place the chopped cucumber in a towel and squeeze to remove excess liquid; discard liquid.

In a medium bowl, combine the yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve on gyros.

Easy Tzatziki Sauce
Tzatziki will stay good in the refrigerator, in an airtight container, for up to a week.

Yield: 1 1/2 cups