PCOS Friendly Gyro Plate

Total time1 hr 5 min

Prep time20 min

Cook time15 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the gyro meat

1 lb ground lamb
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast PERDUE HARVESTLAND Organic Ground Chicken Perdue Harvestland Ground Chicken - 16 Oz Mary's Organic 93% Lean Ground Chicken, 16 oz Nature's Promise All Natural Ground Chicken
See all
Chef's tip
Ground chicken is often leaner than ground lamb and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
½ lb ground beef
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!