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Nutrition Facts
Serving Size 1 (302g) Recipe makes 6 servings
Calories 492
Calories from Fat 223		(45%)
Amount Per Serving		%DV
	Total Fat 24.9g	38%
	Saturated Fat 11.8g	58%
	Monounsaturated Fat 9.2g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 581mg		24%
Potassium 525mg		15%
Total Carbohydrate 46.9g		15%
	Dietary Fiber 2.7g	10%
	Sugars 8.6g
Protein 20.1g		40%
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2009 March

Haversac

Gyros

Recipe #3256 | 16 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Tonkcats
Oct 10, 1999

SERVES 6 (change servings and units)

Ingredients

Gyros Meat:

1 lb ground lamb (from a roast)
1 clove garlic, pressed
2 teaspoons lemon juice
1/2 teaspoon basil
1/4 teaspoon marjoram, ground
1/2 teaspoon thyme
6 pita pocket bread
1/2 teaspoon rosemary
1/4 teaspoon salt
1/2 teaspoon pepper
1/8 cup parsley, snipped
2 tomatoes, chopped
2 onions, chopped
lettuce, chopped (optional)

Gyros Sauce:

1 (6 ounce) container sour cream
1 medium cucumber, pureed in a blender and strained to remove liquid
2 cloves garlic, pressed
1/4 teaspoon salt
2 tablespoons sugar

Directions

1
Combine lamb with all the spices; blend well and place mixture in skillet and cook over medium heat, stirring constantly, until meat is browned.
2
Drain off excess drippings.
3
Keep meat warm while preparing the Gyros Sauce.
4
Mix together well for the sauce. Butter 1 side of Pita bread and warm in oven; remove from oven and fill like a soft taco shell with meat, tomatoes, onions and sauce. Serve immediately.

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Featured Reviews for This Recipe

From: Kris B.

On Sep 30, 2005

Very tasty, and very easy. We used a different cucumber sauce recipe, so I can't say how yours is.

2 people found this review helpful

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From: Bergy

On Sep 14, 2003

Easy tasty but needed a bit more punch so I added a Jalapeno to the meat and a tsp of hot sauce to the Gyro sauce. I added this for a quick fix I think next time I won't use hot sauce and Jalapeno but will add some allspice, cinnamon and a bit of oregano. Look for nice puffy ptia bread so it will split and you can have Pita pockets stuffed with all these goodies. My Pita was very flat & wouldn't split so I piled it all on top and ate it with a knife & fork. Definately a do again Thanks Tonkcats

1 person found this review helpful

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From: MattMark

On Feb 25, 2007

Great recipe. My husband was notlooking forward to having these, but one bite made him a believer Thank you!!

2 people found this review helpful

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From: Barb R

On Jun 22, 2006

We used sirloin instead of lamb, thinly sliced, marinated it for 24 hours - FANTASTIC. The spices in this are to die for, just wonderful. Thanks so much!!

2 people found this review helpful

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