Gyro Lamb Patties
with Yogurt Sauce and Quick Pickled Shallot
No need to fly to Greece or hit up your local Halal cart, we're making lamb gyros at home! This quick wrap comes together in a flash.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
2 unit
Flatbread
(Contains Milk, Soy, Wheat)
1 unit
Tomato
1 unit
Shallot
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
1 tbsp
Mediterranean Spice Blend
(Contains Sulphites)
3 tbsp
Yogurt Sauce
(Contains Milk)
90 mL
Dill Pickle, sliced
56 g
Spring Mix
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
Not included in your delivery
1 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Peel, then thinly slice shallot.Add vinegar, 1 tbsp (2 tbsp) water, 1/2 tsp (1 tsp) sugar and a pinch of salt to a medium microwaveable bowl. (NOTE: This is your pickling liquid.)Microwave in 15-sec increments, stirring between each, until sugar dissolves.Add shallots, then stir to combine.
Add breadcrumbs, Mediterranean Spice Blend, Shawarma Spice Blend and lamb to another medium bowl. Season with pepper, then combine.Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).
Arrange patties on a parchment-lined baking sheet.Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**When patties are done, transfer to a cutting board. Cover to keep warm.
Stack and wrap in foil to create a packet (2 packets for 4 ppl).Place in the middle of the oven until warmed through, 4-5 min.
Meanwhile, halve tomato lengthwise, then cut into 1/4-inch half-moons. Season with salt and pepper.Drain pickles, then cut into 1/4-inch matchsticks.Add 1 tbsp (2 tbsp) shallot pickling liquid and 1 tbsp (2 tbsp) oil to a large bowl. (TIP: We love using olive oil in this recipe!) Season with salt and pepper, then whisk to combine. Add spring mix to the bowl with dressing. Just before serving, toss to combine.
Drain shallots and discard any remaining pickling liquid. Cut gyro patties into 1/2-inch strips.Divide flatbreads between plates.Spread yogurt sauce over flatbreads. Stack with gyro strips, tomato slices, pickled shallots, pickles and some spring mix. Sprinkle feta over top. Serve any remaining spring mix alongside.
