Lettuce Gyros With Halibut And Cucumber Yogurt Dressing Food

EASY GREEK YOGURT CUCUMBER SAUCE

Steps:

• Stir together the yogurt, sour cream, vinegar, lemon juice, cucumber, green onion, garlic, feta cheese, oregano, lemon zest, salt, and pepper in a bowl; cover and chill 8 hours or overnight before serving.

LETTUCE GYROS WITH HALIBUT AND CUCUMBER YOGURT DRESSING

Steps:

• To make dressing, add the cucumber yogurt dressing ingredients - lemon juice, olive oil, garlic and salt to the yogurt. Add grated cucumber and mix well. Chill for at least one hour.
• Preheat grill to 400 degrees.
• Season the halibut with half of the olive oil, half of the lime juice, seasoning blend, salt and pepper.Let sit for 10 minutes.
• Place on the grill until cooked through, but not dry, about 6-8 minutes.
• In a mixing bowl, mix the tomatoes, onion, olives, oregano, parsley, the remaining olive oil, remaining lime juice, salt and pepper and blend well.
• Once done,let the fish rest until cool enough to handle.
• On serving plates, layer a butterleaf leaf with a radicchio leaf on top, and flake a generous amount of halibut into the radicchio leaf. Top with the tomatoes and onion mixture. Spoon on a dollop of the yogurt and garnish with the scallions.

GROUND LAMB GYROS WITH CUCUMBER YOGURT SAUCE

Steps:

• Pre-heat the oven to 350 deg.
• FOR THE LAMB LOAF.
• Combine lamb, bread, egg, milk, onion, garlic, parsley and seasonings in mixing bowl. Mix thoroughly, kneading. Shape mixture into a 7" X 4"loaf.
• Place loaf on rack for drainage and bake.
• 45 minutes to 1 hour, or until temp of 180 deg. Allow the loaf to rest. Can be used at this time to make your gyros, or covered and stored in the frig until the next day.
• FOR THE SAUCE.
• Whisk together the cucumbers, sour cream, yogurt, green onions, lemon juice, salt, white pepper and mint. Store in frig until serving time.
• HEATING AND ASSEMBLING GYROS.
• Put slices of the lamb loaf on a flat grill pan and heat on low to medium heat. Meanwhile, put pita rounds between two sheets of aluminum foil, crimp the edges, and put in oven to warm.
• Put portions of the hot meat on the warmed pita round, and pile the sweet onion slices and tomatoes on top. Serve the gyro with a generous side dish of the cucumber / yogurt sauce. Serve immediately.

EASY BAKED FALAFEL WITH CUCUMBER-YOGURT SAUCE

Steps:

• Coat a 9x13-inch metal baking pan with cooking spray and 1 tablespoon olive oil and place inside the oven. Preheat the oven to 375 degrees F (190 degrees C). C
• Combine chickpeas, onion, cilantro, parsley, garlic, lemon zest, cumin, salt, red pepper flakes, and baking powder in a food processor. Pulse until minced but not yet pasty. Transfer to a bowl and stir in flour and egg until fully incorporated.
• Remove baking pan from the oven. Drop golfball-sized portions of chickpea mixture onto the hot pan.
• Bake in the preheated oven 15 to 20 minutes. Brush falafel with remaining olive oil and flip over. Continue baking until golden on both sides, 15 to 20 minutes more.
• Meanwhile, combine yogurt, cucumber, lemon juice, and garlic in a bowl. Season with salt and cayenne pepper. Store in the refrigerator until ready to serve.
• Serve falafel with yogurt sauce.

YOGURT, CUCUMBER AND LETTUCE SALAD

Steps:

• Toss ingredients together in a bowl.
• Keep chilled until ready to serve.

CUCUMBER YOGURT SAUCE FOR GYROS

Steps:

• Combine and serve with gyros.

GYRO SALAD WITH TZATZIKI DRESSING

Steps:

• In a large bowl, sprinkle cucumber with salt; mix well. Let stand 5 minutes. Drain. Stir in remaining dressing ingredients. Cover and refrigerate., In a large skillet over medium-high heat, cook lamb, onion and Greek seasoning until meat is no longer pink; drain., Arrange salad mix on a large serving platter; top with tomatoes, cheese, olives and lamb. Spoon dressing over salad. Serve immediately with toasted pita wedges.