I was recently looking through my very first cookbook that I bought for myself. I was a Freshman in College then – and the Betty Crocker Cookbook was just the beginning of a growing passion. I found a recipe for Gyros in the cookbook and I hesitate to try new recipes on my family – my two girls were off to winter camp with their church youth group – and the only child remaining was my adventurous eater… so I stopped at Trader Joe’s and picked up a few pita bread pockets. I looked for ground lamb, but all they had was ground beef and it was an acceptable substitute. I also picked up some crumbled seasoned Feta cheese (though not in the original recipe) and it took the Gyro to the next flavor level. Yum!
adapted from Betty Crocker Cookbook (1998)
1 lb ground lamb (beef)
2 Tbsp water
1 Tbsp lemon juice
1 tsp salt
1/2 tsp ground cumin
1/2 tsp dried oregano leaves
1/4 tsp pepper
2 cloves garlic, minced
1/4 cup finely chopped onion
2 tbsp canola oil
1/2 cup plain yogurt (Greek works too)
1 Tbsp fresh minced mint (or 1 tsp dry)
1 tsp sugar
1 small cucumber peeled, seeds removed, chopped
2 roma tomatoes, small dice
4 pita sandwiches, cut in half and opened
Crumbled seasoned Feta cheese
Mix first 8 ingredients together. Form into 8 small meat patties. Heat a skillet and add oil. Cook the meat over medium heat, turning frequently until meat is cooked. About 10-12 minutes.
While the meat is cooking, combine the yogurt, mint, sugar and cucumber. Stir to combine.
Open the pocket of each half of pita bread and put one meat patty inside. Top with a heaping spoon full with the cucumber sauce, diced tomatoes and about 1 Tbsp feta cheese in each pocket. 2 halves equal 1 serving.