Greek Tacos
By Foodiewife
If you love gyros, this is Rachael Ray's fast version of combining fragrant spices to make a fast and healthy meal!
Ingredients
- GARNISH:
- 1 (10-ounce) package spinach, frozen
- 2 pounds ground lamb
- 2 teaspoons grill seasoning
- 2 1/2 teaspoons ground cumin, divided
- 1 tablespoon chili powder
- 1 tablespoon coriander
- 1 teaspoon dried oregano
- 2 to 3 pinches ground cinnamon
- 1 cup feta cheese, crumbled
- 2 tablespoons extra-virgin olive oil
- 1 cup Greek yogurt or drained regular yogurt
- 1 small clove garlic, grated
- 1/4 cucumber, peeled and grated
- 1 lemon, juiced
- 2 vine ripe tomatoes, thinly sliced
- 1/2 cucumber, thinly sliced
- 8 pita breads
- 2 vine ripe tomatoes, thinly sliced
- 1/2 cucumber, thinly sliced
- Hot pepper rings, sliced banana peppers, for sandwich garnish
Details
Servings 8
Preparation time 10mins
Cooking time 30mins
Adapted from foodiewife-kitchen.blogspot.com
Preparation
Step 1
Preheat oven to 425°F.
Defrost spinach in microwave and squeeze out the moisture.
Place lamb in a bowl. Add grill seasoning, 2 teaspoons cumin, chili powder, coriander, oregano, cinnamon and feta crumbles. Add the spinach. Mix up the lamb, seasonings and spinach, and form a long 3-inch roll on a baking sheet. Coat lamb with extra-virgin olive oil and bake 20 minutes.
Mix yogurt, a grated clove of garlic, cucumber, the juice of 1 lemon and 1/2 teaspoon cumin. Slice and reserve the tomatoes and cucumbers.
Soften pita over open gas flame or under broiler.
Slice lamb loaf into 1/4-inch slices. Spread yogurt on pitas and top with a 2 slices of lamb, tomatoes and cucumbers. Serve one pita per person.
Note: You can use your own tzatziki sauce instead of this version, if you prefer.
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