Ground Gyros & Tzasiki Sauce Recipe

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.