Lamb Gyro With Tomato Relish And Chimichurri Sauce Food

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LAMB GYRO WITH TZATZIKI SAUCE AND SPICY SOUR CREAM SAUCE



Lamb Gyro with Tzatziki Sauce and Spicy Sour Cream Sauce image

Provided by Brianna Jenkins

Time 1h10m

Yield 8 gyros

Number Of Ingredients 24

2 pounds boneless lamb leg or shoulder, trimmed of excess fat and cut into 1 1/2-inch chunks
3 cloves garlic, crushed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
3 tablespoons olive oil, divided
Juice of 1/2 a lemon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 pocketless pita bread
2 tomatoes, thinly sliced
Shredded iceberg lettuce
6 ounces feta, crumbled
Tzatziki Sauce, Serena Palumbo's recipe follows
Spicy Sour Cream Sauce, Serena Palumbo's recipe follows
1 small cucumber, grated
Bunch fresh mint, leaves finely chopped
Zest of 1 lemon
1 cup Greek-style yogurt
Kosher salt
1 cup sour cream
Zest and juice of 1 lemon
2 tablespoons sriracha sauce
Kosher salt

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

CHIMICHURRI SEEKH KABAB



Chimichurri Seekh Kabab image

Provided by Maneet Chauhan

Categories     appetizer

Time 1h45m

Yield 18 kebabs

Number Of Ingredients 17

1 cup packed fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup packed fresh cilantro, plus more for garnish
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 cloves garlic, peeled
2 1/2 pounds ground lamb
2 tablespoons chopped cashews
2 teaspoons rock salt, finely ground
1 3/4 teaspoons garam masala
1 teaspoon minced garlic
1/2 teaspoon ground nutmeg
2 red onions, finely chopped
2 tablespoons unsalted butter, melted
Juice of 1 lemon

Steps:

  • For the chimichurri: Combine the parsley, olive oil, vinegar, cilantro, crushed red pepper, cumin, salt and garlic in a food processor. Process until well blended. Let stand for at least 1 hour for the flavors to blend.
  • For the kebabs: Preheat the oven to 400 degrees F. Combine 1/2 cup of the chimichurri with the lamb, cashews, rock salt, 3/4 teaspoon garam masala, the garlic, nutmeg and onions. Knead to combine thoroughly.
  • Pat the mixture evenly onto the skewers with moist hands and shape into kebabs. Place the kebabs on 2 baking sheets and bake for 8 minutes. Baste with the melted butter, and then continue to cook until completely cooked through, about 8 more minutes. Alternatively, the kebabs can be grilled over medium-high heat until slightly charred on all sides and cooked through, 10 to 12 minutes. Baste the kebabs with the melted butter when they come off the grill.
  • Sprinkle the kebabs with the remaining chaat masala and the lemon juice and serve hot with the chimichurri on the side. Garnish with chopped cilantro.

LAMB WITH MINT CHIMICHURRI



Lamb With Mint Chimichurri image

Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for the stewing or braising that's requisite this times of year. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, weekday, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

1 cup chopped parsley
1 cup chopped mint
3/4 cup olive oil
1/4 cup lemon juice
2 tablespoons minced garlic
2 teaspoons red chile flakes
salt and pepper
2 pounds of lamb shoulder

Steps:

  • Combine parsley, mint, olive oil, lemon juice, garlic, red chile flakes, salt and pepper. Rub half of the mixture over 2 pounds of lamb shoulder chops or chunks, and marinate overnight.
  • Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side. Serve with the remaining chimichurri.

Nutrition Facts : @context http, Calories 658, UnsaturatedFat 39 grams, Carbohydrate 4 grams, Fat 60 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 18 grams, Sodium 506 milligrams, Sugar 0 grams

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