Eosinophilic Esophagitis Friendly Tahini Lamb Gyros with Toasted Sesame
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Learn more →Ingredients
4 servings
For the lamb
- 1 lb ground lamb
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the tahini sauce
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (from about 1 lemon)
- 1 clove garlic, minced
- 3–4 tbsp cold water
- ¼ tsp salt
- 2 tbsp sesame seeds
For assembling
- 4 flatbreads or pita breads
- 1 cup cherry tomatoes, halved
- 1 cup english cucumber, thinly sliced
- ½ small red onion, thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
Instructions
- 1
In a large mixing bowl, combine the ground lamb, minced garlic (3 cloves), cumin, coriander, smoked paprika, oregano, salt, and black pepper. Mix with your hands until the spices are evenly distributed throughout the meat, about 1 minute. Divide the mixture into 8 equal portions and shape each into a flat oval patty about 1/2 inch thick. Refrigerate the patties for 30 minutes to help them hold their shape during cooking.
- 2
While the patties chill, make the tahini sauce. In a medium bowl, whisk together the tahini, lemon juice, minced garlic (1 clove), and salt. The mixture will seize and thicken — whisk in cold water 1 tablespoon at a time until the sauce is smooth, pourable, and about the consistency of heavy cream. Set aside.
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