Lamb Kofta Gyros
Savory lamb kofta seasoned with aromatic herbs and spices is grilled and tucked into warm pita with crisp veggies and tangy condiments for a fresh, handheld meal. Creamy tzatziki and zesty toppings add bright flavor and cool contrast, perfect for casual lunches or summer dinners.
| Serving Size | 4 |
|---|---|
| Prep Time | 20 mins. |
| Cook Time | 10 mins. |
Ingredients
- 12 ounces ground American lamb
- 1 small red onion
- 2 cups quartered cherry tomatoes
- 15 ounces chickpeas, drained and rinsed
- 1/2 seedless cucumber, quartered lengthwise and chopped into triangles
- 2 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1/2 cup loosely packed mint leaves
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons dry bread crumbs
- 2 garlic cloves, minced
- 1 teaspoon Aleppo pepper or other mild chile powder
- 8 wood skewers, soaked at least 30 minutes in water
- 1/2 cup Greek yogurt
- 4 pitas, warmed on the grill
Preparation
- Finely grate half the red onion, and drain off the excess liquid in a strainer. Thinly slice the other half and soak it in ice-cold water for 10 to 20 minutes, then drain well.
- In a large bowl, combine the sliced onions, tomatoes, chickpeas, cucumber, vinegar, olive oil, and 1/2 teaspooon salt. Stir in the mint leaves just before serving.
- In another bowl, combine the grated onion, lamb, parsley, bread crumbs, garlic, Aleppo pepper, and 1/2 teaspoon salt. Divide the meat into 8 portions and form each portion into an oval meatball around the top third of a wood skewer.
- Prepare a hot fire in a gas or charcoal grill, or heat a grill pan over medium-high heat. Oil the grill grates and arrange the skewers over the hottest parts. Grill until nicely charred on all sides, turning occasionally, about 5 to 7 minutes total.
- Spread 2 tablespoons of the yogurt in the center of each pita and top with 2 of the kofta (skewers removed) and a big spoonful of salad. Fold the pita around the fillings and serve.
Lamb Kofta Gyros
Savory lamb kofta seasoned with aromatic herbs and spices is grilled and tucked into warm pita with crisp veggies and tangy condiments for a fresh, handheld meal. Creamy tzatziki and zesty toppings add bright flavor and cool contrast, perfect for casual lunches or summer dinners.
4
Prep: 20 mins.
Cook: 10 mins.
Preparation
- Finely grate half the red onion, and drain off the excess liquid in a strainer. Thinly slice the other half and soak it in ice-cold water for 10 to 20 minutes, then drain well.
- In a large bowl, combine the sliced onions, tomatoes, chickpeas, cucumber, vinegar, olive oil, and 1/2 teaspooon salt. Stir in the mint leaves just before serving.
- In another bowl, combine the grated onion, lamb, parsley, bread crumbs, garlic, Aleppo pepper, and 1/2 teaspoon salt. Divide the meat into 8 portions and form each portion into an oval meatball around the top third of a wood skewer.
- Prepare a hot fire in a gas or charcoal grill, or heat a grill pan over medium-high heat. Oil the grill grates and arrange the skewers over the hottest parts. Grill until nicely charred on all sides, turning occasionally, about 5 to 7 minutes total.
- Spread 2 tablespoons of the yogurt in the center of each pita and top with 2 of the kofta (skewers removed) and a big spoonful of salad. Fold the pita around the fillings and serve.
Ingredients
- 12 ounces ground American lamb
- 1 small red onion
- 2 cups quartered cherry tomatoes
- 15 ounces chickpeas, drained and rinsed
- 1/2 seedless cucumber, quartered lengthwise and chopped into triangles
- 2 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1/2 cup loosely packed mint leaves
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons dry bread crumbs
- 2 garlic cloves, minced
- 1 teaspoon Aleppo pepper or other mild chile powder
- 8 wood skewers, soaked at least 30 minutes in water
- 1/2 cup Greek yogurt
- 4 pitas, warmed on the grill
