Lamb Gyros Lamb


From the kitchen of Maureen view more

Prep time: 20 - cook time 20


- Salt and Pepper to taste
- 1 Large Onion
- 3 cloves garlic (finely chopped)
- 1/2 cup plain yogurt
- 3/4 tsp ground ginger
- 1 slice bread (finely crumbled)
- 2 1/2 tsp cumin
- 1/4 cup mayonnaise
- 1 1/4 lb ground lamb
- 2-3 Tbl EVOO
- 2 poblano chilies or cubanelle peppers - chopped
- 4 pitas or other flat bread
- 1/4 cup chopped flat parsley


1. preheat oven to 350. Combine yogurt, mayo, 1/4 tsp ginger. Season with salt and pepper. Set aside

2. In medium bowl, combine lamb, bread, 1 1/2 tsp cumin and remaining 1/2 tsp ginger. Season with salt and pepper. Form into 4 inch patties. In large skillet, heat EVOO over medium heat. Cook patties until just firm (about 6 min on each side). Transfer to plate

3. In same skillet, add poblanos, onion, garlic, and remaining 1 tsp cumin. Season with salt and pepper. Cook over medium-low heat until crisp/tender (approx 5 min). Wrap pita in foil and keep warm in the oven.

4. Add lamb patties to the skillet and chop up to make it ground. Increase heat to medium-high. Cook veggies until golden, about 3 min. Stir in the parsley.

5. Top a warmed Pita with reserved yogurt sauce and lamb fixture. Fold over

Good to serve with Israili couscous