Greek-American Lamb Gyros Recipe

Ingredients

• Ground lamb

  Raw

  8 oz or 226g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  ½ tsp or 1g

• Oregano

  Spices, dried

  2 tbsp, leaves or 6g

• Onions

  Sweet, raw

  ½ onion or 166g

• Garlic

  Raw

  1 cloves, minced or 3g

• Bacon

  Raw, cured pork

  3 oz or 85g

• Garlic

  Raw

  1 cloves, minced or 3g

• Lemons

  Raw, without peel

  ¹⁄₁₆ cup, sections or 9g

• Parsley

  Raw

  2 tbsp or 8g

• Pita

  Great Steak & Potato Company

  4 pita or 318g

• Tomatoes

  Orange, raw

  1 tomato or 111g

• Onions

  Sweet, raw

  1 onion or 331g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Chili sauce

  Peppers, hot, immature green, canned

  100g

• Mayonnaise

  Kewpie

  2 tbsp or 30g

• Dill

  Fresh

  2 tbsp or 1g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  ¾ cup or 184g

• Ground beef

  80% lean meat / 20% fat, raw

  8 oz or 227g

Directions

1. Combine lamb, salt, pepper, and oregano in medium bowl. Mix with hands until homogeneous. Cover and refrigerate at least 1 hour or up to over night. Meanwhile, place yogurt in fine-mesh strainer set over small bowl. Allow to drain in refrigerator for 1 hour. Adjust oven rack to middle position and preheat oven to 300F. Place cold mixture in bowl of food processor with onion, garlic, and bacon. Process until smooth puree is formed, about 1 minute total, scraping down sides with rubber spatula as necessary.
2. Line rimmed baking sheet with aluminum foil. With moist hands, form meat mixture into rectangle about 1 1/2 inches high, 8-inches long, and 5-inches wide. Bake until center of loaf reads 155F on an instant read thermometer, about 30 minutes. Allow loaf to rest at room temperature for fifteen minutes (or refrigerate for up to a weeksee note)
3. Meanwhile, make 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.
4. Adjust broiler rack to highest position (about 1 1/2 to 2 inches from broiler element) and preheat broiler. Slice loaf crosswise into 1/8th 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.
5. Spread 1/4 cup of sauce over each piece of bread. Divide meat evenly between sandwiches. Top as desired, wrap with foil, and serve.
6. Recipe by: J. Kenji Lopez-Alt (source: https://www.seriouseats.com/recipes/2010/06/greek-american-lamb-gyros-recipe.html)

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