Greek gyros are classic sandwiches of seasoned, marinated lamb, tomato, lettuce, and cucumber-yogurt tzatziki sauce in soft pita bread. The traditional method for cooking the meat employs an electric vertical rotisserie on which layers of sliced and marinated leg of lamb are stacked. After cooking for hours, the meat is shaved with a long slicing knife, creating pieces with crisp exteriors and moistinteriors infused with garlic and oregano. We wanted to translate this recipe for the keto home cook.
Using ground lamb—which we formed into patties—made the work easy and came close to reproducing the texture of rotisserie lamb. Incorporating lemon juice and garlic in our patties gave them a fuller, more savory flavor. For a crisp outside and moist inside, we browned our shaped patties in a skillet until a crust formed on each side. For our keto wraps, we reimagined the pita component by utilizing iceberg lettuce cups. Toppings of tangy tzatziki, tomatoes, and creamy feta offered a fresh counterpoint to the rich lamb. Since both the patties and tzatziki can be made ahead, you can plan for the work week and pack some for
lunch. The skillet may appear crowded when you begin cooking the patties, but they will shrink slightly as they cook.
Instructions :
- For the tzatziki Toss cucumber with salt in colander and let drain for 15 minutes. Whisk yogurt, oil, mint, and garlic together in bowl, then stir in cucumber. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Season with salt and pepper to taste.
- For the wraps Combine lemon juice, oregano, garlic, salt, and pepper in large bowl. Add lamb and gently mix with your hands until thoroughly combined. Pinch off and roll mixture into 12 balls. Gently flatten balls into round disks, about ½ inch thick and 3 inches in
diameter. - Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add patties and cook until lightly browned, 6 to 8 minutes, flipping halfway through cooking. Transfer patties to paper towel– lined plate.
- Using spoon, spread tzatziki evenly inside each lettuce leaf. Divide patties among leaves and top with tomato pieces and feta. Serve.
Greek-Style Lamb Wraps Eith Tzatziki
Ingredients
- ½ cucumber 8 ounces, peeled, halved lengthwise, seeded, and shredded
- ¼ teaspoon table salt
- ½ cup plain whole Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons minced fresh mint and/or dill
- 1 small garlic clove minced
- 4 teaspoons lemon juice
- 1 tablespoon minced fresh oregano or 1 teaspoon dried
- 2 garlic cloves minced
- ½ teaspoon table salt
- ¼ teaspoon pepper
- 1½ pounds ground lamb
- 2 teaspoons extra-virgin olive oil
- 12 large iceberg lettuce leaves
- 1 large tomato 8 ounces, cored and cut into ½-inch pieces
- 2 ounces feta cheese crumbled (½ cup)
Instructions
- For the tzatziki Toss cucumber with salt in colander and let drain for 15 minutes. Whisk yogurt, oil, mint, and garlic together in bowl, then stir in cucumber. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Season with salt and pepper to taste.
- For the wraps Combine lemon juice, oregano, garlic, salt, and pepper in large bowl. Add lamb and gently mix with your hands until thoroughly combined. Pinch off and roll mixture into 12 balls. Gently flatten balls into round disks, about ½ inch thick and 3 inches in diameter.
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add patties and cook until lightly browned, 6 to 8 minutes, flipping halfway through cooking. Transfer patties to paper towel– lined plate.
- Using spoon, spread tzatziki evenly inside each lettuce leaf. Divide patties among leaves and top with tomato pieces and feta. Serve.