GYRO-STYLE LAMB BURGERS WITH TZATZIKI AND GRILLED ONIONS
Provided by Michael Symon : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
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!
GREEK-AMERICAN LAMB GYROS RECIPE
Crispy, salty edges and moist, tender
Provided by J. Kenji López-Alt
Categories Sandwiches Sandwich
Time 2h5m
Yield 4
Number Of Ingredients 20
Steps:
- Combine lamb, salt, pepper, and oregano in a medium bowl. Mix with hands until homogeneous. Cover and refrigerate at least 1 hour or up to overnight. Meanwhile, place yogurt in a fine-mesh strainer set over a small bowl. Allow to drain in refrigerator for 1 hour. Adjust oven rack to middle position and preheat oven to 300°F (150°C). Place cold lamb mixture in bowl of food processor with onion, garlic, and bacon. Process until smooth a purée is formed, about 1 minute total, scraping down sides with rubber spatula as necessary.
- Line rimmed baking sheet with aluminum foil. With moist hands, form meat mixture into rectangles about 1 1/2-inches high, 8-inches long, and 5-inches wide. Bake until center of loaf reads 155°F (68°C) on an instant-read thermometer, about 30 minutes. Allow loaf to rest at room temperature for 15 minutes (or refrigerate for up to a week, see notes).
- Meanwhile, make the sauce. Combine strained yogurt, mayonnaise, garlic, lemon juice, and parsley and stir to combine. Season to taste with salt. Refrigerate, covered, until ready to use.
- Adjust broiler rack to highest position (about 1 1/2 to 2 inches from broiler element) and preheat broiler. Slice loaf crosswise into 1/8 to 1/4-inch strips (each strip should be about 5-inches long and 1 1/2-inches wide). Lay strips on rimmed baking sheet lined with aluminum foil and broil until edges are brown and crispy, about 2 minutes. Tent with aluminum foil. Warm bread by placing on rimmed baking sheet and broiling until soft and pliant, about 45 seconds per side.
- Spread 1/4 cup of sauce over each piece of bread. Divide meat evenly between sandwiches. Top as desired, wrap with foil, and serve.
Nutrition Facts : Calories 881 kcal, Carbohydrate 74 g, Cholesterol 139 mg, Fiber 5 g, Protein 49 g, SaturatedFat 14 g, Sodium 1735 mg, Sugar 12 g, Fat 43 g, ServingSize 4, UnsaturatedFat 0 g
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
ROASTED LEG OF LAMB (GYROS)
Steps:
- Finely chop up 1/2 of the garlic on a cutting board and sprinkle with a generous pinch of salt. Mash the garlic and salt together with the flat-side of a knife into a paste. Add the oregano and continue to mash until incorporated. Put the garlic-oregano paste in a small bowl, add the lemon juice and 1 cup of olive oil; season with salt and pepper. Slice the remaining garlic into thin slivers.
- Put the lamb on a large platter, and trim any excess fat. Cut the lamb in 1/2 lengthwise so you have 2 large pieces. Make slits all over the meat with a sharp knife, and push the garlic slivers inside. Rub 1/2 of the garlic-oregano paste all over the lamb and season the meat with salt and pepper. Roll up each piece of lamb lengthwise and tie with butcher's twine to hold the roasts together. Put the lamb on a large platter and slather with the remaining garlic-oregano paste. Marinate, covered, in the refrigerator for at least 1 hour or up to overnight.
- Preheat the oven to 375 degrees F.
- Wipe off the excess paste from the lamb so it won't burn in the oven. Place a large roasting pan over 2 burners on medium-high flame and coat with a fair amount of olive oil. Put the lamb roasts in the roasting pan and sear to form a nice brown crust on all sides. Transfer the pan (and lamb) to the oven and roast for 1 to 1 1/2 hours; it should be pink in the center and the internal temperature reads 130 degrees F. Allow the lamb to stand 10 minutes to let the juices settle before and slicing.
- Cut off the butcher's twine and thinly slice the lamb. Place the meat in the center of the pita breads. Top with lettuce, chopped tomatoes, and tzatziki.
- Put all the ingredients in a mixing bowl and combine with a fork. Refrigerate for at least 1 hour to allow the flavors to marry.
GYROS
Make your own gyros meat to serve on pita bread or over basmati rice with lettuce, onions, tomatoes, tzatziki sauce, and feta.
Provided by Lan Sutton
Categories Meat and Poultry Recipes Lamb Ground
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Process red onion in a food processor until finely minced. Scoop onion into a piece of cheesecloth and squeeze as much moisture from the onion as possible. Return onion to food processor; add garlic and process until the garlic is well integrated. Blend marjoram, rosemary, kosher salt, and black pepper into the onion mixture.
- Gradually blend ground beef and ground lamb with the onion and seasoning mixture by alternately adding small amounts of each meat to the mixture and processing until well incorporated before adding the next batch.
- Firmly pack the meat mixture into a loaf pan, assuring no air pockets are trapped in the meat.
- Bake in the preheated oven until no longer pink in the center, about 75 minutes. An instant-read thermometer inserted into the center should read at least 175 degrees F (80 degrees C). Drain grease and slice thinly to serve.
Nutrition Facts : Calories 223.8 calories, Carbohydrate 1.3 g, Cholesterol 79.8 mg, Fat 14 g, Fiber 0.4 g, Protein 21.7 g, SaturatedFat 5.7 g, Sodium 537.5 mg, Sugar 0.2 g
TRADITIONAL GYRO MEAT
This Greek/Lebanese style meatloaf is sliced and served with pita bread, tzatziki, and tomatoes for a delicious gyro that is the closest I've come to emulating my favorite Mediterranean restaurant. The preparation time seems long, but most of it is resting time, so you can be doing other stuff! You can substitute pork or chicken for the ground lamb and beef if you prefer.
Provided by The Dread Pirate Paramour
Categories Meat and Poultry Recipes Lamb Ground
Time 2h
Yield 10
Number Of Ingredients 11
Steps:
- Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.
- Preheat oven to 325 degrees F (165 degrees C).
- Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
- Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 1.9 g, Cholesterol 58.7 mg, Fat 11.7 g, Fiber 0.5 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 96.7 mg, Sugar 0.5 g
GYRO-STYLE LAMB
Make and share this Gyro-Style Lamb recipe from Food.com.
Provided by ellie3763
Categories Lamb/Sheep
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, toss together lamb, half of the oregano, 2 tablespoons lemon juice, garlic, 2 teaspoons salt and 1/2 teaspoon 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 and salt and pepper to taste.
- 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 548.9, Fat 26.5, SaturatedFat 9, Cholesterol 78.9, Sodium 102.4, Carbohydrate 46, Fiber 6.2, Sugar 4.4, Protein 30.9
LAMB GYROS
I found a gyro recipe and completely tweaked it to be more to my taste, and it turned out great! TammieV's Gyro Sauce is great on it! Recipe #57747
Provided by Abi Fae
Categories Lamb/Sheep
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil over medium high heat; add onions and garlic and saute for five minutes. Add red pepper flakes. Add lamb and cook until there is no pink left.
- In a small bowl, combine the parmesan cheese, oregano, cumin, and pepper. Mix, and add to lamb, stirring well to evenly coat the lamb.
- Cook for five minutes, then add the sliced mushrooms and sun dried tomatoes. Cook until fully heated.
- Serve on flatbread or pita bread: sprinkle feta cheese and olives to taste (about one ounce of each), add the lamb mixture. Add a cucumber sauce if you like, and serve.
EASY LAMB GYROS
Most of us don't have a vertical, rotating spit at home, but that doesn't mean you shouldn't be able to enjoy delicious gyros whenever you want! Make juicy, tender, seasoned lamb gyro meat at home with just a bread loaf pan!
Provided by Brian Genest
Categories Gyros
Time 2h45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Spray a large loaf pan with cooking spray.
- Combine lamb, Greek seasoning, and egg in a bowl. Mix until ingredients are very well combined (overmixing is preferable here.) Firmly press mixture into the prepared loaf pan, making sure there are no air pockets under the meat. Cover with foil.
- Cook in the preheated oven until an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 2 hours.
- Remove from the oven and let rest, covered, until all the grease on top is absorbed, 15 to 20 minutes.
- Remove meat from the pan and cut into thin slices.
- Load meat into the center of warmed pitas. Top with lettuce, tomatoes, onion, and tzatziki sauce. Serve immediately.
Nutrition Facts : Calories 402.3 calories, Carbohydrate 34 g, Cholesterol 91.4 mg, Fat 25.1 g, Fiber 2.5 g, Protein 25.9 g, SaturatedFat 6.6 g, Sodium 1291.8 mg, Sugar 2.9 g
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LAMB GYROS RECIPE | BON APPéTIT
From bonappetit.com
Servings 8Estimated Reading Time 1 minAuthor Sara Kramer
- Rub lamb all over with 2 Tbsp. salt, massaging into meat; place on a wire rack set inside a rimmed baking sheet. Combine yogurt, herbs, lemon zest, and red pepper flakes in a small bowl; generously season with black pepper. Rub all over lamb, working into nooks and crannies. Chill, uncovered, at least 8 hours and up to 1 day.
- Prepare a grill for medium-high heat. Preheat oven to 300°. Grill lamb, turning occasionally, until lightly charred all over, 8–10 minutes. Return to wire rack inside rimmed baking sheet and transfer to oven. Roast until meat is very tender and bone wiggles easily, 3½–4½ hours.
- Transfer lamb to a cutting board, pour any juices in baking sheet over, and tent with foil; let rest at least 30 minutes before removing bones and tearing meat into pieces.
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