Greek-Style Lamb Pita Sandwiches with Tzatziki Sauce—Gyros

americastestkitchen.com

DonnaClaire

subheading: GATHER YOUR INGREDIENTS:

subheading: For Tzatziki Sauce:

1 cup plain whole-milk yogurt

½ medium cucumber, peeled, seeded, and diced fine (about ½ cup)

⅜ teaspoon table salt

1 tablespoon juice from 1 lemon

1 small garlic clove, minced or pressed through a garlic press (about ½ teaspoon)

1 tablespoon finely chopped fresh mint leaves or dill

subheading: For Lamb Patties:

4 (8-inch) pita breads (see note above)

½ medium onion, chopped coarse (about ¾ cup)

4 teaspoons fresh lemon juice

½ teaspoon table salt

¼ teaspoon ground black pepper

1 tablespoon minced fresh oregano leaves

2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)

1 pound ground lamb

2 teaspoons vegetable oil

subheading: Accompaniments:

1 large tomato, sliced thin

2 cups shredded iceberg lettuce

2 ounces crumbled feta cheese (about ½ cup)

note: BEFORE YOU BEGIN

Since the yogurt and cucumbers in the Tzatziki Sauce need to drain for 30 minutes, start making the sauce before the patties. Although we prefer the richness of plain whole-milk yogurt, low-fat yogurt can be substituted. Greek yogurt can also be substituted, but use 1/2 cup and skip the step of draining. While we didn’t like the flavor of dried mint, dried dill may be used in place of fresh, but reduce the amount to 1/2 teaspoon. For the patties, the test kitchen prefers the flavor of fresh oregano, but 1 teaspoon of dried can be substituted. The skillet may appear crowded when you begin cooking the patties, but they will shrink slightly as they cook. If using pocketless pitas (see illustrations below for folding instructions), heat them in a single layer on a baking sheet in a 350-degree oven for 5 minutes. Do not cut top quarters off pocketless pitas; instead, use a portion of a fifth pita to create crumbs in step 1. When cooking the patties, use a splatter screen to keep the mess to a minimum. The patties can be prepared through step 1 and refrigerated for up to a day or frozen before cooking as directed in step 2 (frozen patties should be thawed in refrigerator prior to cooking). This recipe can be doubled. Since the yogurt and cucumbers in the Tzatziki Sauce need to drain for 30 minutes, start making the sauce before the patties. Although we prefer the richness of plain whole-milk yogurt, low-fat yogurt can be substituted. Greek yogurt can also be substituted, but use ½ cup and skip the step of draining. While we didn’t like the flavor of dried mint, dried dill may be used in place of fresh, but reduce the amount to ½ teaspoon. For the patties, the test kitchen prefers the flavor of fresh oregano, but 1 teaspoon of dried can be substituted. The skillet may appear crowded when you begin cooking the patties, but they will shrink slightly as they cook. If using pocketless pitas (see illustrations below for folding instructions), heat them in a single layer on a baking sheet in a 350-degree oven for 5 minutes. Do not cut top quarters off pocketless pitas; instead, use a portion of a fifth pita to create crumbs in step 1. When cooking the patties, use a splatter screen to keep the mess to a minimum. The patties can be prepared through step 1 and refrigerated for up to a day or frozen before cooking as directed in step 2 (frozen patties should be thawed in refrigerator prior to cooking). This recipe can be doubled.

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