My thanks to Zippy for these,
https://www.smokingmeatforums.com/threads/middle-eastern-spiced-burgetr.277681/#post-1854123
Of course I had to try these, and my family is happy I did.
I even got my MiL to eat lamb and like it.... Shocker!
She loved them and the Tzatziki sauce too... She's never had Tzatziki sauce she says... The hell you say?!
So here we go.
Grilled Greek Lamb Pockets with Tzatziki Sauce
3lbs ground Lamb
1/2C each finely chopped fresh Parsley and Cilantro
3/4C finely chopped Green Onion
1.5C Feta cheese crumbles
1T EVOO
2T Cumin and Coriander
1T Salt and Black Pepper
Combine all and mix well
(https://i.imgur.com/h60RFGb.jpg)
(https://i.imgur.com/kmW6tl0.jpg)
(https://i.imgur.com/sz5JnLC.jpg)
(https://i.imgur.com/sHHYbPc.jpg)
(https://i.imgur.com/dAbjSQd.jpg)
(https://i.imgur.com/jyVzszG.jpg)
(https://i.imgur.com/AZcz0gQ.jpg)
Stuff into Pita Pocket bread
Fire up your grill, I used high direct heat
As you put them on the grill lightly brush with EVOO
Grill till golden on both sides
Serve piping hot with lots of Tzatziki sauce
Tzatziki Sauce
2 semi peeled (striped) and seeded English cucumbers
salt well and place in wire strainer over bowl and let the salt pull moisture out
after a hour place in cheesecloth or similar and squeeze liquid out
now finely minced the cucumbers or chop in blender
Combine the following in a bowl
2 parts Sour Cream, 2C
1 part plain Greek yogurt, 1C
3T garlic paste
juice of half a lemon, 3T approx
2t salt
2-4 T of fresh finely chopped Dill, Thyme or Mint
(choose one herb and add according to taste)
Mix all ingredients together, taste and adjust salt, lemon and herbs
Refrigerate for several hours for flavors to meld.
(https://i.imgur.com/qfQsx26.jpg)
No money shot as I had to scramble to get mine as the horde descended on the Kitchen.
And please take notice... These are not bacon wrapped :o
That looks mighty tasty. I would have thought the pita bread would have burned up before the ground lamb was cooked.
Another winner for you. Thanks for sharing this unique method.
Quote from: conchydong on July 14, 2018, 11:44:05 PM
That looks mighty tasty. I would have thought the pita bread would have burned up before the ground lamb was cooked.
Another winner for you. Thanks for sharing this unique method.
Only if your fire is too hot, flames up or you forget to turn them a few times.
The filling is only as thick as a finger/thumb, it cooks up pretty quick.
The juices and olive oil also keep the breads temp below burning point and help it brown up.
Note: Those same juices means that leftovers get a bit soggy, so toss'em under the broiler to reheat.
Wow! those sure got my juices flowing. Dominick
Looks Great John.
There is a Gyro place not to far from me called Greek to Me.
They make the Best Gyro I have ever had and comes with that same sauce.
My Wife won't eat it, because it is Lamb. Her Loss.
Daron, check with the restaurant owner to see if the meat is truly lamb. While traditionally gyros are made with lamb, some of the Greek places use ready made rolls of ground meat which doesn't always contain lamb. Dominick
There is a Giant Skewer of meat they slice it from. It is a mixture of Beef and lamb. :P
They have been around a long time.
That processed Gyro meat is a lot like hotdogs, you don't really wanna know what all's in it. :o
But it sure is tasty.! ;D
There used to be a place in San Diego that served up lamb Gyros.
100's of thin slices of delicious lamb piled on that spit, pita bread baked on the premises, fresh chopped fries and the best tzatziki sauce.
It wasn't cheap but it was damned good.
You are absolutely Right John.
Here I thought this was hand made. A little research reveals they are cones made by a Meat Company called Krones in Chicago, because it looks just like this.
And is made like this. Ugh. :-\
https://youtu.be/pO2A4svt-kU
That didn't look too bad, I figured it would be chock-full of peckers and lips.
Now what concerns me is all the binders, preservatives and stuff like that.
There is a episode of "Good Eats" where Alton Brown puts ground lamb, onion and spices in a food processor to get it to the right consistency then forms a cylinder with it and puts it on a rotisserie in a BBQ grill to make gyros. It looked like a good technique and can probably be viewed on line somewhere like UTube.