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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!
Ingredients
| 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 |
| ½ | tsp. cumin |
| 1 | lemon, juiced |
| 8 | pita breads |
| GARNISH: | |
| 2 | vine ripe tomatoes, thinly sliced |
| ½ | cucumber, thinly sliced |
| Hot pepper rings, sliced banana peppers, for sandwich garnish | |
Directions
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.
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