PreviousContentsNext

Gyros - Greek-Style Lamb Pita Sandwiches with Tzatziki Sauce

For, Tzatziki Sauce

1

cup

plain whole-milk yogurt

1/2

medium

cucumber, peeled, seeded, and diced fine (about 1/2 cup)

3/8

teaspoon

table salt

1

tablespoon

fresh lemon juice

1

small

garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)

1

tablespoon

finely chopped fresh mint leaves or dill

For, Lamb Patties

4

(8-inch) pita breads, (see note above)

1/2

medium

onion, chopped coarse (about 3/4 cup)

4

teaspoons

fresh lemon juice

1/2

teaspoon

table salt

1/4

teaspoon

ground black pepper

1

tablespoon

minced fresh oregano leaves

2

medium

garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)

1

pound

ground lamb

2

teaspoons

vegetable oil

Accompaniments

1

large

tomato, sliced thin

2

cups

shredded iceberg lettuce

2

ounces crumbled feta cheese, (about 1/2 cup)

Instructions

1

For the Tzatziki Sauce: Line fine-mesh strainer set over deep container or bowl with 3 paper coffee filters or triple layer of paper towels. Spoon yogurt into lined strainer, cover, and refrigerate for 30 minutes.

2

Meanwhile, combine cucumber, 1/8 teaspoon salt, and lemon juice in colander set over bowl and let stand 30 minutes.

3

Discard drained liquid from yogurt. Combine thickened yogurt, drained cucumber, remaining 1/4 teaspoon salt, garlic, and mint in clean bowl.

4

For the Patties: Adjust oven rack to middle position and heat oven to 350 degrees. Cut top quarter off each pita bread. Tear quarters into 1-inch pieces. (You should have 3/4 cup pita pieces.) Stack pitas and tightly wrap with aluminum foil. Process onion, lemon juice, salt, pepper, oregano, garlic, and pita bread pieces in food processor until smooth paste forms, about 30 seconds. Transfer onion mixture to large bowl; add lamb and gently mix with hands until thoroughly combined. Divide mixture into 12 equal pieces and roll into balls. Gently flatten balls into round disks, about 1/2 inch thick and 2 1/2 inches in diameter.

5

Place foil-wrapped pitas directly on oven rack and heat for 10 minutes. Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add patties and cook until well browned and crust forms, 3 to 4 minutes. Flip patties, reduce heat to medium, and cook until well browned and crust forms on second side, about 5 minutes longer. (See below for tips on flipping patties.) Transfer patties to paper towel-lined plate.

6

Using soupspoon, spread 1/4 cup Tzatziki Sauce inside each pita. Divide patties evenly among pitas; top each sandwich with tomato slices, 1/2 cup shredded lettuce, and 2 tablespoons feta. Serve immediately.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (42.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 8 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1416.46

Calories From Fat (36%)

514.22

% Daily Value

Total Fat 57.47g

88%

Saturated Fat 20.49g

102%

Cholesterol 525.05mg

175%

Sodium 3079.46mg

128%

Potassium 2606.34mg

74%

Total Carbohydrates 43.23g

14%

Fiber 6.75g

27%

Sugar 31.08g

 

Protein 175.74g

351%

Tips

Since the yogurt and cucumbers in the Tzatziki Sauce need to drain for 30 minutes, start making the sauce before the patties. Although we prefer the richness of plain whole-milk yogurt, low-fat yogurt can be substituted. Greek yogurt can also be substituted, but use 1/2 cup and skip the step of draining. While we didnít like the flavor of dried mint, dried dill may be used in place of fresh, but reduce the amount to 1/2 teaspoon. For the patties, the test kitchen prefers the flavor of fresh oregano, but 1 teaspoon of dried can be substituted. The skillet may appear crowded when you begin cooking the patties, but they will shrink slightly as they cook. If using pocketless pitas (see illustrations below for folding instructions), heat them in a single layer on a baking sheet in a 350-degree oven for 5 minutes. Do not cut top quarters off pocketless pitas; instead, use a portion of a fifth pita to create crumbs in step 1. When cooking the patties, use a splatter screen to keep the mess to a minimum. The patties can be prepared through step 1 and refrigerated for up to a day or frozen before cooking as directed in step 2 (frozen patties should be thawed in refrigerator prior to cooking). This recipe can be doubled.