Greek Lamb Gyro

Ingredients

• ¾ lb ground lamb
• ½ medium onion, finely diced
• 2 cloves garlic, minced
• 1.5 tsp dried oregano
• ½ cup plain Greek yogurt
• 2 pita pita bread
• 1 small tomato, diced

Instructions

1. 1

   Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

2. 2

   Dice the onion into 1/4-inch cubes by first cutting the onion in half lengthwise from root to tip, then slicing it crosswise into thin rings, then chopping those rings into small squares.

3. 3

   Dice the tomato into 1/4-inch cubes by cutting it in half and removing the watery center, then cutting each half into thin slices, then cutting those slices into small squares.

4. 4

   Stir the Greek yogurt in a small bowl until it is uniform and creamy—this is your tzatziki base.

5. 5

   Heat a 10-inch skillet over medium-high heat for 1 minute until the pan is hot.

6. 6

   Add the ground lamb to the hot skillet and break it apart with a wooden spoon into small crumbles, pressing it against the pan until it stops clumping, about 6 minutes.

7. 7

   Pour off any excess fat by tilting the pan so the grease pools in one corner, then carefully pour it into a small bowl, leaving the lamb in the skillet.

8. 8

   Add the diced onion and minced garlic to the lamb and stir constantly for 1 minute until the onion begins to soften and the garlic smells strongly fragrant.

9. 9

   Sprinkle the dried oregano over the meat and stir constantly for 30 seconds until the spice coats all the lamb and you smell the oregano strongly.

10. 10

    Continue cooking without stirring for 2 minutes until the meat turns darker brown and develops crispy, browned edges.

11. 11

    Warm the pita bread in the skillet for 30 seconds per side over medium heat until it is soft and warm but not browned.

12. 12

    Stir 1 tablespoon of salt and 1/4 teaspoon of black pepper into the yogurt until evenly distributed—this is your finished tzatziki.

13. 13

    Spread 2 tablespoons of tzatziki on the inside of each warm pita bread.

14. 14

    Divide the cooked lamb mixture evenly between the two pitas by spooning it down the center of each one.

15. 15

    Scatter the diced tomato over the lamb in each pita, then fold the pita in half and serve immediately.

Tools you’ll need

• 10-inch skillet
• wooden spoon
• small bowl
• cutting board
• chef's knife

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