Twisted Lamb Gyro Recipe
lamb kafta, homemade tzatziki, tomato, onion, lettuce, pita
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Ingredients
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Lamb Kafta
Tzatziki (homemade)
Sandwich Build & Garnish
Method
Lamb Kafta
Prepare mixture
Place ground lamb in a large bowl. Add finely grated onion, chopped parsley, minced garlic, ground cumin, ground coriander, allspice, kosher salt, and black pepper. Add 1 tablespoon olive oil. Using your hands, mix until ingredients are evenly combined but do not overwork — about 1 to 2 minutes.
Form kafta
Divide the mixture into 4 equal portions (about 4 ounces each). Shape each portion into an elongated patty or log roughly the length of your pita (about 4–5 inches) and about 1/2 inch thick. Press firmly so they hold together.
Cook kafta
Heat a large skillet or cast-iron pan over medium-high heat. Add a thin film of olive oil to coat. When hot, add the kafta logs without overcrowding; cook in batches if needed. Cook 3–4 minutes per side, pressing gently with a spatula to ensure even contact, until browned and cooked through to an internal temperature of 160°F (71°C). Transfer to a plate and let rest 3 minutes, then slice or leave whole for assembling.
Tzatziki (homemade)
Prepare cucumber
Grate the seeded cucumber on the large holes of a box grater. Place grated cucumber in a fine mesh sieve or clean kitchen towel. Sprinkle with a pinch of salt and press or squeeze to remove excess moisture until mostly dry (about 5 minutes).
Combine tzatziki
In a medium bowl, stir together Greek yogurt, drained grated cucumber, minced garlic, chopped dill, lemon juice, 1 teaspoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. Refrigerate at least 15 minutes to let flavors meld (or up to 2 hours).
Sandwich Build & Garnish
Assemble sandwiches
Open each warmed pita pocket slightly. Spread about 1 tablespoon of tzatziki inside each pita, plus extra tzatziki as desired. Place one cooked lamb kafta portion into each pita (slice kafta before placing if you prefer smaller bites). Add shredded lettuce, sliced tomato (about 1/4 of the tomato per sandwich), and thin slices of red onion (a few rings per sandwich). Drizzle with a little olive oil and a squeeze of lemon wedge. Sprinkle a pinch of sumac or smoked paprika if using.
Serve
Serve immediately while warm, with extra tzatziki on the side. Leftover tzatziki keeps refrigerated for up to 3 days; leftover cooked kafta keeps 2–3 days refrigerated.