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…
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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
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)
8 thick slices of a large tomato
1/2 red onion, sliced
1/2 cup Feta cheese, crumbled
4 large gorditas, warmed
Prep your toppings and chill, covered.
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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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.
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.
In a medium bowl, combine the yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint.
Tzatziki will stay good in the refrigerator, in an airtight container, for up to a week.
Yield: 1 1/2 cups