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Preheat your oven to 400° and line a rimmed baking sheet with foil, parchment paper or a Silpat. In a large bowl combine the pound of ground lamb with the feta cheese, Greek yogurt, minced cilantro, ground cumin, kosher salt and cayenne pepper and mix by hand. Be careful not to over mix.
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Preheat the oven to 425. Brush olive oil on the flatbread. Layer on thinly sliced gyro meat, diced tomatoes, slivered red onions, and crumbled feta cheese. Bake for 8-10 minutes or until the cheese takes on some color. Transfer the pizza to a serving tray and add diced cucumbers, diced tomatoes, dollops of tzatziki sauce, feta dip and sprinkle.
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Directions. Preheat the oven to 350°F. Place the rolls on a sheet pan in the hot oven for 4-6 minutes. In a non-stick pan over medium heat, sear the gyro slices* on both sides until they are nicely caramelized (about 1 ½ minutes each side). While they are browning, make the salad.
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5. Tahini Sauce. Tahini sauce is a great choice for a gyro sandwich, especially if you're using the yogurt-based tzatziki sauce as your base. Tahini, which is a sesame seed paste, has a thick and creamy consistency that'll help hold your sandwich together. It's often used in Middle Eastern cooking and is commonly paired with lamb or.
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Some popular Greek dishes where leftover gyro meat can be used include: Greek Salad: Toss the gyro meat into a classic Greek salad with fresh vegetables, olives, feta cheese, and a drizzle of olive oil and lemon juice. Moussaka: Layer the gyro meat between the eggplant and potato slices in this hearty Greek casserole.
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Preheat oven to 400º F (200ºC) Mix the cheeses and eggs together in a bowl until well-combined. Decide what size appetizer you would like and cut the puff pastry into equal sized pieces. Use the phyllo pastry as directed on the package. Place a spoonful of filling onto the pastry, and wet the edges of the tiropita.
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In a mixing bowl, combine the cucumber, yogurt, sour cream, olive oil, lemon juice, garlic powder and dill. Stir in the meat and then spread into the bottom of a shallow bowl or serving tray and refrigerate until ready to serve. Sprinkle the lettuce and tomatoes over the dip. Serve cold with pita bread or pita chips.
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Methods/Steps. Preheat oven to 300°F.Grate Cucumber: Peel and seed the cucumber. Grate the cucumber then place into a colander with a pinch of salt. Let sit 15 minutes then squeeze out all of the excess water. Prepare Aromatics: Mince the garlic and place into a medium bowl with the grated cucumber. Zest the lemon and chop the dill.
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Step 1: Prepare the Homemade Greek Gyros Meat Mixture. Run the onion in a food processor for about 15 seconds. Place the onion in the center of a kitchen towel and squeeze out the juice and return the onion pulp to the food processor. Add the meat, garlic, spices, salt and pepper to the onion, and process.
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It's the soul of the gyro sandwich, adding a creamy, tangy kick. Be sure to chill the sauce before serving to let the flavors meld together and become even more delightful. Warm Pita Bread: To enhance the gyro experience, warm the pita bread before assembling the sandwiches. Lightly toast it on a skillet or heat it in the oven.
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Step 1/3. Divide the ground lamb evenly in two bowls. In both bowls, add cumin, salt and pepper. In one bowl, add parsley, in the other add cheddar cheese. Mix each and form meatballs and cook to brown the meatballs on each side. Step 2/3. Using 3 small bowls, cut circles from the pizza dough. Place each circle of dough inside of the bowls.
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In a food processor, combine the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper to taste. Blend into a nice, smooth consistency. For best results, chill 1.
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How to make Gyros: Combine Ingredients: Add onion and garlic to a food processor and finely chop. Add to a bowl along with the ground meat, salt, pepper, oregano, cumin and Aleppo pepper and mix together until very well combined. Bake: Press meat mixture into a 9×5 inch loaf pan and bake at 325 degrees F for about 50-60 minutes, or until the.
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2. Mix together the meat ingredients. Put oil in skillet. Pinch of small amounts of meat mixture and put in skillet. Cook and brown well on both sides. Place meat on paper towel lined dish to drain the oil. 3. Cut the buns in half lengthwise, then cut each half into 5 pieces each. Place inside of the bun down on platter.
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Let the yogurt drain for a couple of hours. Toss the cucumber and 1 tsp salt in a colander. Let the cucumber mix rest for 30 minutes and then press out the excess water, rinse them quickly and blot them dry with paper towels. In a separate bowl, mash the garlic cloves and a few pinches of salt. Combine the drained yogurt, cucumbers, garlic.
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Assemble the Gyro Nachos. Preheat oven to 350F. Slice the pita bread into wedges, like a pizza. Place on a baking sheet and bake for 5 minutes or until warm and toasty. Remove the pan of pita and add the lamb and feta cheese on top. Place back in the oven to warm the lamb and cheese for 5 minutes or until the cheese is melted to your liking.
