Ground Lamb Gyros

By TeeSquared

A quick, simple and delicious Gyro with ground lamb, spinach, feta cheese, yogurt, tomatoes and cucumbers stuffed in a pita pocket.

Photo by FoodieWife; recipe adapted from Rachel Ray

Ingredients

• 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 - 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

Preparation

Step 1

Preheat oven to 425 degrees 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.