Fructose Free Gyro Plate
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Learn more →Ingredients
4 servings
For the gyro meat
- 1 lb ground lamb
- ½ lb ground beef
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the tzatziki
- 1 cup plain greek yogurt
- ½ english cucumber, grated and squeezed dry
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped
- 1 clove garlic, minced
- ¼ tsp salt
For serving
- 4 pita breads
- 1 cup cherry tomatoes, halved
Can be omittedcherry tomatoes
- ½ small red onion, thinly sliced
- 1 cup romaine lettuce, shredded
- ¼ cup crumbled feta cheese (optional)
Instructions
- 1
Make the tzatziki: grate the cucumber on the large holes of a box grater, then gather it in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. In a medium bowl, stir together the Greek yogurt, squeezed cucumber, lemon juice, dill, garlic, and salt until combined. Cover and refrigerate for at least 30 minutes to let the flavors develop.
- 2
In a large bowl, combine the ground lamb, ground beef, oregano, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix with your hands until the spices are evenly distributed throughout the meat, about 1 minute — do not overwork. Divide the mixture into 4 equal portions and shape each into an oval patty about 3/4 inch thick.
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