Greek Tacos: Ground Gyros & Tzasiki Sauce PRINT
- YIELD: 4 servings
If you love gyros, this is Rachael Ray’s fast version of combining fragrant spices to make a fast and healthy meal!
|1||(10-ounce) package frozen spinach|
|2||pounds ground lamb|
|tablespoons grill seasoning, a couple of palm fulls|
|2||teaspoons ground cumin, divided|
|1||tablespoon chili powder, a palm full|
|1||tablespoon coriander, a palm full|
|1||teaspoon dried oregano, ⅓ palm full|
|2 to 3||pinches ground cinnamon|
|1||cup feta crumbles|
|2||tablespoons extra-virgin olive oil|
|For the Tzasiki Sauce:|
|1||cup Greek yogurt|
|1||small clove garlic, grated|
|¼||cucumber, peeled and grated|
|2||vine ripe tomatoes, thinly sliced|
|½||cucumber, thinly sliced|
|Hot pepper rings, sliced banana peppers, for sandwich garnish|
Preheat oven to 425 degrees F.
Defrost spinach in microwave.
Place lamb in a bowl. Add grill seasoning, 2 teaspoons cumin, chili powder, coriander, oregano, cinnamon and feta crumbles.
Wring the spinach dry in a kitchen towel and add to lamb.
Mix the lamb and form a long 3-inch roll on a baking sheet.
Coat lamb with extra-virgin olive oil and bake 20 minutes.
For the sauce:
Mix yogurt, a grated clove of garlic, cucumber, the juice of 1 lemon and 1/2 teaspoon cumin. Slice and reserve the tomatoes, cucumbers and drain hot peppers, chop and reserve.
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, cucumbers and hot peppers. Serve 2 pitas per person.