Perfect weeknight fare, these lamb gyros take the guess work out of exotic and the hard work out of homemade. Your half is to make the meatballs. The grocery store half is your fave jar of tzatziki sauce and fresh toppings.
Roll meatballs the night before and refrigerate for an even quicker and easier weekday supper that wows.
Keep it simple with easy to find ingredients.
Pan fry lamb meatballs in olive oil. Don't crowd the pan, give them plenty of room so they reach a beautiful golden brown. Drain on paper towels and allow them to rest about 10 minutes.
Tuck them in warm flatbread or pita and dress them up with toppings.
Lamb Meatball Gyros
1 lb ground lamb
1/4 cup panko breadcrumbs
1 beaten egg
1/3 cup shredded onion (use a cheese grater to get the delicious flavor and juice minus the big chunks)
1 tablespoon ground cumin
1/2 teaspoon cinnamon
2 cloves finely chopped garlic
Salt and freshly ground pepper
6 flatbread pitas
1 jar tzatziki sauce or Greek dressing
1 small red onion thinly sliced
1 package cherry tomatoes
1 sliced English cucumber (optional)
Preheat overn to 300 degrees
Set aside lamb and combine all ingredients in a large mixing bowl
Add lamb to mixture
Roll into tablespoon-size balls (I recommend using a miniature ice cream scooper)
Cover lamb balls with plastic wrap and set in the refrigerator overnight (optional)
In a large skillet, heat oil over medium heat
Carefully add meatballs and fry until golden brown, about 7 minutes,
turning occasionally as sides brown
Carefully remove meatballs onto paper towels to drain
Warm pitas in oven at 300 degrees
Place a few meatballs in each pita, add toppings and enjoy