Gyro Kebabs

I will live off Stuffed Pita from now until eternity because when you take Greek-inspired ground beef stuff it with cumin, loads of fresh herbs, onion and an obscene amount garlic, and then stuff it into soft pita to bake, wonderful things happen. The pita becomes cracker-like crispy, the meat filling juicy and succulent and the cool cucumber tatziki, a perfect finishing touch.

Course Main Course

Cuisine Mediterranean

Keyword stuffed pita, meat stuffed pita, gyro

Prep Time 15

Cook Time 15

Total Time 30

Servings pita

Calories 277kcal

Author Nicole

Cost $25

Equipment

1 Large mixing bowl
1 baking sheet
1 grater

Ingredients

1.25 lb ground sirloin or lamb
3 tbsp roughly chopped fresh herbs (we use a combination of oregano, mint, thyme and rosemary)
1 1/4 tsp kosher salt
1 tsp dried oregano
1/4 tsp ground cinnamon
1 1/2 tsp ground cumin
1/3 cup plain breadcrumbs
1 tbsp lemon juice
4 medium garlic cloves, minced
1 large egg
1 small red onion, grated
pita or flatbread
1 tbsp olive oil for brushing (optional)
Yogurt Sauce (See below)
sliced tomatoes and cucumber for garnish

Dill Yogurt

1/2 cup non-fat greek yogurt
1 tbsp lemon juice
1 tbsp finely chopped fresh dill
1 small garlic clove, grated
1/4 tsp kosher salt
1/3 cup grated cucumber

Instructions

Line a large rimmed baking sheet with a cookie cooling rack. For easy clean up, line the bottom with parchment paper. Preheat the oven to 400 degrees.
Add ground sirloin or lamb, fresh herbs, salt, dried spices, bread crumbs, lemon juice, garlic and egg to a large bowl. Place your grater over the bowl and grate the onion into the bowl. If you do not have a grater, mince the garlic and onion as small as you can and be sure to transfer all the juice to the meat mixture. Use your hands to mix all the ingredients. Do not over mix.
Slice the pita in half. Gently use your fingers to pull apart the top and bottom layer so you have a pocket. Evenly divide the mixture into eight balls. Flatten the mixture and slide into the pita pocket. Close the pocket and gently distribute the filling inside the pocket. Repeat with remaining pitas.
Place the stuffed pitas on the cooling rack. Brush the pita with olive oil. Sprinkle with salt and pepper. Bake for about 15 minutes or until the pita is crisp and the filling is cooked through. It should read 160 degrees on an instant read thermometer and then come to 165 degrees after it comes out of the oven.
While the stuffed pitas bake, make the sauce. Add the Greek yogurt, garlic, dill, lemon juice and salt to a small bowl. Again, place the grater over the bowl and grate the cucumber directly over the Greek yogurt. Stir until combined. Season to taste with salt and pepper.
When the pitas come out of the oven, carefully pull open the pita. Stuff with shredded lettuce and the cucumber sauce. Tomatoes, if desired. Serve immediately.

Nutrition