Lamb Gyros with Pickled Cabbage
Lamb pita sandwiches stuffed with Cucumber Yogurt Spread, Pickled Cabbage, and fresh vegetables.
Equipment
- 9x5 loaf pan
- Food processor
Ingredients
- 1 cup chopped onion
- 1 pound ground lamb
- 2 tbsp. minced garlic
- 1 tsp. each ground cumin and black pepper
- ½ tsp. each kosher salt and cayenne pepper
- 1 tbsp. each fresh rosemary, thyme, basil, oregano
- 2 cups sliced red cabbage
- ¼ cup rice wine vinegar
- 2 tsp. granulated sugar
- 4 pita breads
- 1 tbsp. vegetable oil
- 1 cup each grape tomatoes, sliced red onion, sliced cucumber
For the Cucumber Yogurt Spread:
- 1 tbsp. minced garlic
- 1 cup peeled English cucumber, shredded
- 1 cup plain whole milk Greek yogurt
- ½ tsp. kosher salt
- 1 tsp. red wine vinegar
- 2 tbsp. extra virgin olive oil
Instructions
- Preheat the oven to 350 degrees. Line a 9x5 loaf pan with parchment paper, so that it hangs over the sides of the pan.
- In a food processor, finely chop the onions. Then, put them in a clean dish towel and wring out all the moisture. Put the onions in a large bowl along with the lamb, garlic, and all the herbs and spices. Stir until well combined.
- Pack the meat mixture tightly into the pan, and bake for forty minutes or until an instant read thermometer inserted into the center of the loaf measures 160 degrees. Cool on a wire rack and then in the refrigerator for 3 hours or overnight.
- While the meat cools, make the Pickled Cabbage: Simply mix together the cabbage, vinegar, and sugar.
- While the meat cools, make the Cucumber Yogurt Spread. Place the cucumber in a clean dish towel and squeeze out all the liquid. Place the cucumber in a bowl along with all the other ingredients and stir them together.
- Slice the meat thinly, and grill it along with the pita on a oil greased grill pan.
- Serve the meat on top of or inside of the bread, with the sliced vegetables and Cucumber Yogurt Spread.
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