Lentil Gyros

These Lentil Gyro recipe is from Pretty Simple Cooking – these are so yummy!

Gyros:

  • 16 oz cooked gyros (I use TJs) or 1 1/2 c lentils cooked
  • 8 cloves garlic, minced
  • 4 3-inch sprigs of rosemary, leaves stripped off
  • 8 oz Cremini mushrooms
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp dried cilantro
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1/2 c rolled oats
  • 1 tsp salt
  • 2 tbsp ground flax seed in 6 tbsp water or 2 eggs

2 tbsp vegan butter

For serving:

  • Tzatziki sauce (from TJs)
  • 1 red onion, sliced thin
  • 1 english cucumber, sliced thin
  • 1 head romain
  • 1 tomato, sliced thin
  • 8 pita breads
  • Feta if not vegan

Preheat oven to 425. Line a pan with parchment and spray with olive oil.

Mix all the dry herbs in a small bowl.

In a large pan heat the oil and the mushrooms, garlic, rosemary in a large pan and cook over medium heat until mushrooms release their liquid. Stir in spices and cook for 1 minute.

Add all remaining ingredients and mushroom mixture in a food processor and pulse until uniform in shape and crumbly.

Spread in lines pan and cook for 30 minutes until browned, let sit for 10 minutes. Cut into strips and assemble pitas with remaining ingredients.

Serves 8.

Eggplant Gyro

This recipe is inspired by Eating Well. You need to prepare and marinade the eggplant in advance so there is some fore thought required. The rest of the dish comes to gather super quick!

  • 1 ½ pounds eggplant
  • Salt
  • ½ c olive oil
  • 2 tbsp chopped fresh dill
  • 2 tbsp lemon juice
  • 2 large cloves garlic, minced
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 2 tsp piment d’Espelette or Aleppo pepper
  • 1 head of romaine, rinsed and separates
  • 2 tomatoes, sliced thin
  • 1 container of Tzatziki or you can make your own
  • Hot sauce
  • Feta, unless your vegan
  • Pita bread
  • Sliced red onion

To prepare eggplant:

Trim ends off eggplant and cut lengthwise into 1/4 inch-thick slices. Place in a colander and toss with 1 teaspoon salt. Let stand for 30 minutes. Rinse and pat dry.

Transfer the eggplant to a 9-by-13-inch baking dish. Whisk oil, dill, lemon juice, garlic, coriander, cumin, oregano and piment d’Espelette (or Aleppo) in a small bowl. Rub the marinade on the eggplant. Refrigerate for at least 3 hours and up to 1 day.

To grill & serve: Preheat grill to medium-high. Grill the eggplant, turning once, until lightly charred, 3 to 5 minutes per side. Serve in pitas with tomato, lettuce, onion and some of the tzatziki and feta, of using.

Serves 4.

Lamb Gyro Dumplings with Greek Salad

  
This is a bit of work but totally worth it! Gyro dumplings with a crisp salad – perfect for a fancy Sunday lunch.

Ingredients:
1/2 c Greek yogurt
1/2 English cucumber, grated
1 tsp finely grated lemon zest
2 TBSP lemon juice
1 TBSP chopped dill
1/4 tsp cayenne
Salt and Pepper
1 lb ground lamb
1 TBSP canola oil
2 tsp onion powder
1 tsp garlic powder
1 tsp dried mint
1 tsp dried oregano
1 garlic clove, minced
30 small round gyoza (wonton) wrappers

In a medium bowl, whisk the yogurt with the cucumber, lemon zest, lemon juice, the 1 TBSP of chopped dill and the cayenne. Season the tzatziki with salt and pepper. Cover and refrigerate until well chilled, about 20 minutes.
Meanwhile, in a large bowl, combine the lamb with the oil, onion powder, garlic powder, mint, oregano, garlic, 2 teaspoons of salt and 1 teaspoon of pepper and mix well.

On a work surface, brush the rims of 5 gyoza wrappers with water and spoon 1 TBSP of the filling into the center of each. Fold the wrappers over to form half-moons. Seal the edges, pressing out any air, and crimp decoratively. Transfer the dumplings to a parchment paper–lined baking sheet; keep them covered with a moist paper towel. Repeat with the remaining wrappers and filling.

Fill a wok or large skillet with 2 inches of water and bring to a boil. Working in batches, arrange the dumplings in a double-tiered bamboo steamer lined with parchment paper. Set the steamer over the boiling water, cover and steam the dumplings until the filling is cooked through and firm, 6 to 8 minutes. Transfer the dumplings to a platter and garnish with chopped dill. Serve with the tzatziki.

Greek Salad

Ingredients:
1 TBSP lemon juice
3 TBSP olive oil
Salt and pepper
3 TBSP fresh oregano, minced
3 – 4 tomatoes, quartered
1 lb cucumber, cut into chuncks
20 brined olives, pittee abd halves
8 oz feta cut into chunks

Toss all ingeredints in a bowl and serves.

Serves 6 – 8.

Beef Gyro

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I love gyros! i found this recipe on pintrest and had to try it. I’m not a huge fan of pita bread so I made my own. Even the kiddos liked these!

Ingredients:
8 oz greek yogurt
1/3 c chopped seeded cucumber
2 TBSP finely chopped onions
1 garlic clove, minced
1 lb lean ground beef
1 1/2 tsp dried oregano
1 tsp mint
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
3/4 tsp pepper

4 pita breads
3 c shredded lettuce
1 large tomato, chopped
1 small onion, chopped

In a bowl, combine first 5 ingredients. Cover and refrigerate.

In separate bowl, combine ground beef and seasonings. Mix well. Shape into 4 patties.

Grill, over medium to high heat for 10 to 12 minutes or until meat is no longer pink, turning once.

Cut patties into thin slices. Stuff into pitas. Add lettuce, tomato, and onion.

Serve with yogurt.

Serves 4.