Gyros. From the first time I had one (and improperly pronounced it as I ordered), I’ve been love. I usually like mine from food trucks or roadside stands – delicious, greasy meat wrapped up in a soft pita and oozing with tzatziki.
Well, as much as I would love to eat food like this all the time, my body once in a while needs a break from the fast food greasiness. I tried to put together a recipe that would give me the same feel of the greasy street food gyro, without the same feeling afterwards (yaknowwhatimean). This combo hit the spot perfectly.
NOTE: You can use either homemade or store-bought tzatziki for this recipe.
- ¼ c. bread crumbs
- 1 lb. ground beef
- 1 egg
- ¼ c. fresh mint, finely chopped
- 1 tbsp. fresh oregano, finely chopped OR 1 tsp. dry oregano
- 2 pinches cinnamon
- 2 cloves garlic, minced
- 1½ tbsp. lemon juice
- ½ tsp. salt
- ¼ tsp. pepper
- 1 cucumber, diced
- 1 large tomato, diced
- 1 red onion, diced
- Salt & pepper
- flatbread pitas
- Preheat oven to 425 degrees F. Add all ingredients for meatballs to a bowl, then use hands to combine thoroughly. Form into balls (about ⅛ cup of meat each), and place on a greased cookie sheet. Put in oven for about 10 minutes, or until no longer pink on the inside.
- While meatballs are cooking, mix together cucumber, tomato, and red onion, and add salt and pepper to taste. Once meatballs are finished, warm pitas & layer with tzatziki, meatballs, and the cucumber and tomato salad. Enjoy!
Adapted from recipes found at Life Tastes Good and Food Network.