lamb pita sandwiches with tzatziki (gyro)

• total tid: total time 30 minutes

Ingredienser

¼ cup plain Greek yogurt

½ cucumber, ¼ cucumber grated and ¼ cucumber sliced thin, divided

½ teaspoon minced fresh mint or dill

1 garlic clove, minced, divided

⅛ teaspoon plus ½ teaspoon table salt, divided

12 ounces ground lamb

½ teaspoon ground cinnamon

⅛ teaspoon pepper

1 teaspoon oil

2 (8-inch) pita breads

½ romaine lettuce heart (3 ounces), sliced thin

4 thin slices tomato

Vejledning

1 Combine yogurt, grated cucumber, mint, half of garlic, and

⅛ teaspoon salt in bowl; cover and refrigerate tzatziki until ready to serve. Break up ground lamb into small pieces in bowl then add cinnamon, pepper, remaining garlic, and remaining ½ teaspoon salt. Lightly knead with hands until combined. Pinch off and shape mixture into six ½-inch-thick patties.

2 Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add patties and cook until well browned on first side, about 4 minutes. Flip patties, reduce heat to medium, and cook until well browned on second side and tender throughout, about 4 minutes. Transfer to paper towel-lined plate.

3 Cut top 2 inches from 1 pita; discard or reserve for other use. Place pita on plate, cover, and microwave until warm, about 30 seconds. Spread half of tzatziki inside pita, then fill with half of lettuce, sliced cucumber, tomato, and lamb patties. Serve. (Remaining lamb patties, tzatziki, and prepped vegetables can be refrigerated, separately, for up to 24 hours.)

Notater

kitchen improv

use what you've got Substitute any mixed greens, arugula, or other lettuce for the romaine lettuce heart, or substitute chopped cherry or grape tomatoes for the regular tomato.

make it dairy-free Substitute a drizzle of tahini or dollop of hummus in place of the tzatziki.

why this recipe works We wanted a shawarma-style sandwich with straight-off-the-rotisserie flavor, but without constructing an actual at-home vertical rotisserie (or ordering takeout). Our solution? Creating cinnamon- and garlic-spiked lamb patties that we seared in a hot nonstick skillet. This cooking method developed a flavorful crust on both sides, mimicking the deeply savory exterior achieved from a restaurant-style roaster. A quick tzatziki sauce of rich Greek yogurt, cooling cucumber, tangy lemon juice, garlic, and fresh herbs completed this stunner. Our flavorful patties, tzatziki, and vegetables were then stuffed into a pita to make a sandwich you'll want to get your hands around. This recipe makes enough for two sandwiches. Reheat patties before assembling second sandwich.