Description
Where I live loose meat sandwiches are know as made rights, this is a Mediterranean take on this favorite. You can use tzatziki sauce (cucumber/yogurt sauce used on Gyros) in place of the feta sauce to give it a more gyro kind of touch.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground lamb
- ½ cup minced onion
- 1 teaspoon minced lemon zest
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup lemon juice
- 1 cup water
- 1 (6 ounce) container plain yogurt
- 3 ounces crumbled feta cheese
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon lemon zest
- salt and pepper to taste
- 6 pita bread rounds
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Stir in the lamb
- and cook until it begins to crumble. Add the onions
- and continue cooking until the lamb has browned and the onions have softened
- about 5 minutes more. Drain off any excess fat
- then reduce the heat to medium-low
- and stir in 1 teaspoon lemon zest
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- and 1/2 teaspoon black pepper. Stir 1/4 cup lemon juice into the water
- then pour 1/4 cup of this mixture into the lamb. Cook until the liquid has mostly evaporated
- then stir in another 1/4 cup
- and cook again until mostly evaporated. Continue adding the liquid 1/4 cup at a time until you have used all of it. This should take about 30 minutes in all. The meat should look moist
- but not be sitting in liquid.
- While the meat is cooking
- make the feta sauce by placing the yogurt
- feta cheese
- 1 tablespoon lemon juice
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- and 1/4 teaspoon lemon zest into a blender. Puree until smooth
- then season to taste with salt and pepper. Set aside.
- Spoon the lamb mixture onto warmed pita bread. Top with the feta sauce to serve.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 6