Easy lamb gyros with tomatoes and cucumber tzatziki

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Make the cucumber tzatziki; prep the tomatoes

Peel the cucumber, if desired, and trim the ends; cut the cucumber in half lengthwise. Cut the halves lengthwise into ¼-inch-thick slices, then crosswise into enough ¼-inch pieces to measure ½ cup [1 cup].
Strip the parsley leaves from the stems; coarsely chop the leaves.
Cut the tomatoes in half; set aside for garnish.

In a small bowl, stir together the yogurt, cucumber, parsley, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.

Cook the lamb; warm the pita breads

Cut a small corner from the ground lamb packages and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the lamb and harissa spice blend, season with salt and pepper, and cook, stirring to combine the seasonings and break up the meat, until browned and cooked through, 5 to 7 minutes. Transfer to a plate. Season to taste with salt and pepper. Wipe out the pan if using for the pita breads.
On the stovetop directly over a flame, or in the same pan used for the lamb over medium heat, warm the pita breads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster.

Serve

Transfer the pita breads to individual plates and spoon on the lamb. Top with the spinach, tzatziki, and tomatoes and serve.

Kids Can!

Strip the parsley leaves.
Stir the cucumber tzatziki.
Top the gyros with spinach, tzatziki, and tomatoes.

Similar Recipes

Easy lamb gyros with tomatoes and cucumber tzatziki

Soy-Free

2 Servings, 590 Calories/Serving

15 Minutes

These open-faced gyros are as good as ones you’d find at your favorite Greek or Middle Eastern restaurant. Topped off with creamy cucumber tzatziki, this delicious main-course sandwich is great on busy weeknights.

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In your bag

1 bag serves 2 (2 bags serve 4)

Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 organic cucumber
4 or 5 sprigs organic fresh flat-leaf parsley
¼ pound organic grape or cherry tomatoes
½ cup organic Greek yogurt
10 ounces ground lamb
Sun Basket harissa spice blend (granulated garlic - harissa powder - sweet smoked paprika)
2 whole grain pita breads
1 ounce organic baby spinach or other leafy greens

Ingredient IQ

Until commercial yeast was invented in the 19th century, the Middle Eastern flatbread known as pita was made like most breads, by mixing together flour and water, then letting the dough sit out to gather natural yeasts. The high temperature at which pita is baked creates the bread’s signature internal pocket: moisture in the dough evaporates, producing steam that forces the dough to split into two layers.

Nutrition per serving

Calories: 590, Protein: 38g (76% DV), Fiber: 7g (28% DV), Total Fat: 46g (71% DV), Monounsaturated Fat: 23g, Polyunsaturated Fat: 3g, Saturated Fat: 16g (80% DV), Cholesterol: 105mg (35% DV), Sodium: 420mg (18% DV), Carbohydrates: 37g (12% DV), Total Sugars: 5g, Added Sugars: (pita contains trace amounts of added sugar): 0g (0% DV).
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.