Greek-Style Lamb Pita Sandwiches with Tzatziki Sauce—Gyros

Name: Greek-Style Lamb Pita Sandwiches with Tzatziki Sauce—Gyros
Yield: Serves 4
Cuisine: Europe, Greek
Ingredients: 1 cup, plain whole-milk yogurt; 1/2 , medium cucumber, peeled, seeded, and diced fine (about 1/2 cup); 3/8 teaspoon, table salt; 1 tablespoon, juice from 1 lemon; 1 , small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon); 1 tablespoon, finely chopped fresh mint leaves or dill; 4 , (8-inch) pita breads (see note above); 1/2 , medium onion, chopped coarse (about 3/4 cup); 4 teaspoons, fresh lemon juice; 1/2 teaspoon, table salt; 1/4 teaspoon, ground black pepper; 1 tablespoon, minced fresh oregano leaves; 2 , medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 1 pound, ground lamb; 2 teaspoons, vegetable oil; 1 , large tomato, sliced thin; 2 cups, shredded iceberg lettuce; 2 ounces, crumbled feta cheese (about 1/2 cup)

22 comments

Appears in Cook's Illustrated July/August 2007

Inspired by Greek gyros, we wanted to create a version with ground lamb that would yield moist, tender meat and complex flavor.

SERVES4

TIME55 minutes, plus 30 minutes chilling and 30 minutes standing

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WHY THIS RECIPE WORKS

For a lamb sandwich recipe that would give us similar flavors and textures to traditional gyros, even if they didn't have the traditional appearance, we pan-fried ground lamb patties flavored with oregano, onion, and minced garlic. To make ...

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