Weeknight Lamb Gyros with Tzatziki Sauce
Add lamb to your weeknight meal planning with this simple and delicious recipe! The savory lamb, sweet onions and creamy tzatziki sauce are the perfect filling for handheld pita pockets.
| Serving Size | 4 |
|---|---|
| Cook Time | 20 mins. |
Ingredients
- 1 pound lamb steaks
- 2 tablespoons Greek Seasoning
- 1-2 tablespoons kosher salt
- 1 small sweet onion, slivered
- 2 tablespoons vegetable oil
- 4 pieces pita bread
- Greek Seasoning
- 3 tablespoons garlic
- 1/2 cup dried marjoram
- 1/2 cup ground rosemary
- 1/4 cup kosher salt
- 1 tablespoon black pepper
- 1/4 cup dried mint
- 1/4 cup dried oregano
- Tzatziki
- 1 cup of plain Greek yogurt, drained
- 1 English cucumber, seeded, grated and drained
- 2 cloves of garlic
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill, chopped
- Kosher salt to taste
- Fresh cracked pepper to taste
- Garnish
- Thinly sliced English cucumber, if desired
Preparation
- Preheat a large skillet over medium-high heat.
- In a large bowl, combine the lamb, Greek Seasoning, salt, onions and oil. Toss to coat.
- Place the meat and onions in the skillet and cook until the meat is browned on both sides and the onions are translucent, 8 to 10 minutes.
- Allow the meat to rest out of the pan for 5 minutes, then slice it into thin strips and toss it with the sautéed onions.
- In a medium bowl, combine the yogurt, cucumber, garlic, lemon zest, lemon juice, dill, salt and pepper. Mix well and set aside. Cover and refrigerate if making ahead.
- To serve, place one quarter of the meat inside each pita pocket, top with sliced cucumber.
Weeknight Lamb Gyros with Tzatziki Sauce
Add lamb to your weeknight meal planning with this simple and delicious recipe! The savory lamb, sweet onions and creamy tzatziki sauce are the perfect filling for handheld pita pockets.
4
Cook: 20 mins.
Preparation
- Preheat a large skillet over medium-high heat.
- In a large bowl, combine the lamb, Greek Seasoning, salt, onions and oil. Toss to coat.
- Place the meat and onions in the skillet and cook until the meat is browned on both sides and the onions are translucent, 8 to 10 minutes.
- Allow the meat to rest out of the pan for 5 minutes, then slice it into thin strips and toss it with the sautéed onions.
- In a medium bowl, combine the yogurt, cucumber, garlic, lemon zest, lemon juice, dill, salt and pepper. Mix well and set aside. Cover and refrigerate if making ahead.
- To serve, place one quarter of the meat inside each pita pocket, top with sliced cucumber.
Ingredients
- 1 pound lamb steaks
- 2 tablespoons Greek Seasoning
- 1-2 tablespoons kosher salt
- 1 small sweet onion, slivered
- 2 tablespoons vegetable oil
- 4 pieces pita bread
- Greek Seasoning
- 3 tablespoons garlic
- 1/2 cup dried marjoram
- 1/2 cup ground rosemary
- 1/4 cup kosher salt
- 1 tablespoon black pepper
- 1/4 cup dried mint
- 1/4 cup dried oregano
- Tzatziki
- 1 cup of plain Greek yogurt, drained
- 1 English cucumber, seeded, grated and drained
- 2 cloves of garlic
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill, chopped
- Kosher salt to taste
- Fresh cracked pepper to taste
- Garnish
- Thinly sliced English cucumber, if desired
