Meat & Potatoes: Gyro

Name: Meat & Potatoes: Gyro
Total time: 20 min
Yield: Serve 2–4
Ingredients: 1 clove garlic; ¼ cup fresh parsley leaves; 1 teaspoon salt; ¼ teaspoon salt; 1 medium tomato; 1 medium yellow onion; 1 seedless cucumber; 1 teaspoon dried mint; 2 tablespoons fresh parsley leaves; ¼ teaspoon ground black pepper; 2 tablespoons lemon juice; ½ teaspoon za’atar spice blend; ½ teaspoon dried mint; 2 tablespoons plus ½ cup extra-light tasting olive or avocado oil; ¼ teaspoon Aleppo pepper or crushed red pepper flakes; 1 teaspoon ground cumin; ½ teaspoon dried oregano; 2 teaspoons extra-virgin olive oil; 1½ pounds ground lamb; 1 large egg yolk; ½ green bell pepper; a few pitted black olives

Preparation info

Serve
2–4

Difficulty
Medium
Ready in
20 min

Appears in

Well Fed Weeknights

By Melissa Joulwan

Published 2016

About

Ingredients

Lamb

2 teaspoons extra-virgin olive oil
1 medium yellow onion
½ green bell pepper

Main course
Gluten-free

Method

Cook the lamb

Heat oil in a large, nonstick skillet over medium-high heat, 2 minutes. While the oil warms, cut the onion and pepper into ¼-inch strips. Add the vegetables to the pan and cook until crisp-tender, 2 minutes. While the veggies cook, peel and crush the garlic and place it in a small bowl with the salt, cumin, mint, oregano, black pepper, and Ale