DIY lamb gyros make a quick back-to-school dinner
Sandwiches for dinner are an easy weeknight win any time of year, but especially over the next month amid back-to-school chaos. (Or, if you don’t have school-age kids to feed, the regular chaos that the end of summer brings.)
The sandwiches don’t need to be boring in order to be quick and simple — consider gyros. Made from flavor-packed ground meat (in this case, lamb), plus creamy and crunchy toppings and warm toasted pita bread, gyros are a crowd-pleasing, DIY dinner that comes together quickly.
Double-duty ingredients build flavor in ground meat and make perfect toppings for lamb gyros
One trick to cooking with limited ingredients is to choose ingredients that can do double duty. Using a sauce or a seasoning in multiple places means you can take full advantage of its flavor profile and create a well-rounded dish without using half your pantry.
In this recipe, three key ingredients are used twice: onion, tzatziki and dried oregano.
One half of the onion goes into the lamb patties; grating it helps the onion disappear into the meat, bringing depth of flavor and tenderization. The second half of the onion is served raw; mixed with salt, oil and oregano, it is a sharp, crisp topping that contrasts with the rich meat.
Likewise, tzatziki goes both into and on top of the lamb. Cooked inside the lamb, its garlic, yogurt and herbs build flavor in the patties. And served on top, it provides the cool creaminess that is critical to a great sandwich.
Dried oregano is an essential seasoning that builds on the herby notes in the tzatziki. You can dial it up in the lamb patties, but be judicious when adding it to the raw sliced onions. A little goes a long way.
Large lamb patties cook quickly and slice easily for gyros
Gyro meat is usually cooked on a rotating vertical rotisserie (hence the name, which in Greek means “turn”), but this is impractical in a home kitchen. Luckily, there are other ways to achieve a similar result, and the simplest is to form the meat into patties, then cook and thinly slice.
I like to create two oblong patties, which sear side by side in a large skillet. Make the patties as long as you can comfortably flip; the shorter and thicker they are, the longer they’ll take to cook.
Once they’re cooked through, let the meat rest at least 5 minutes while you toast pita bread, so that they’ll slice without their juices ending up all over the cutting board.
Build-your-own gyro sandwiches make a kid-friendly dinner
When it comes time to eat, you can assemble the sandwiches in the kitchen or, do as I do with my kids, serve the meal like a taco bar. Bring out the meat, onions, pita and sauce, along with any other toppings you can wrestle up (chopped cukes and diced tomatoes work well). Let everyone build their gyros just as they’d like.
Quick Lamb Gyros
- 1 small yellow onion, peeled and halved, divided
- 1 pound ground lamb
- 1 (12-ounce) container prepared tzatziki, divided
- 1¼ teaspoons dried oregano, divided
- 1½ teaspoons kosher salt, divided
- 2 tablespoons olive oil, divided
- 4 pita breads
- On the side: toppings, such as tomatoes and chopped cucumbers
- Heat a broiler to high with a rack 6 to 8 inches from the heating element.
- Grate one half of the onion into a large bowl. Add the lamb, ¼ cup tzatziki, 1 teaspoon oregano and 1 teaspoon salt. Mix well. Divide into two oblong patties measuring ¾- to 1-inch thick.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the lamb patties and cook, undisturbed, until browned on the bottom, 7 to 9 minutes. Flip and continue to cook until the meat is cooked through, about 5 minutes. Transfer to a cutting board and let rest for at least 5 minutes.
- While the lamb is cooking, thinly slice the remaining onion half and transfer to a medium bowl. Add the remaining 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon oregano. Mix well.
- Place the pita directly on the oven rack and broil until toasted, 30 seconds to 1 minute. Slice in half.
- Slice the lamb patties lengthwise into thin strips. Serve with the toasted pita, seasoned onion slices, remaining tzatziki and additional toppings if desired.
Serves 4.