Lamb Gyros
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 29.58-44.37 ml olive oil
- 1 small yellow onion, minced
- 4-5 garlic cloves, minced
- 453.59 g lamb, cubed
- 4.92 ml dried red pepper flakes
- 59.14 ml parmesan cheese
- 29.58 ml oregano
- 44.37 ml cumin
- 9.85 ml white pepper
- 6-8 mushrooms, sliced
- 118.29 ml sun-dried tomato, sliced
- 226.79 g feta cheese, crumbled
- 226.79 g Greek olives, pitted
- flat bread or pita bread
directions
- Heat olive oil over medium high heat; add onions and garlic and saute for five minutes. Add red pepper flakes. Add lamb and cook until there is no pink left.
- In a small bowl, combine the parmesan cheese, oregano, cumin, and pepper. Mix, and add to lamb, stirring well to evenly coat the lamb.
- Cook for five minutes, then add the sliced mushrooms and sun dried tomatoes. Cook until fully heated.
- Serve on flatbread or pita bread: sprinkle feta cheese and olives to taste (about one ounce of each), add the lamb mixture. Add a cucumber sauce if you like, and serve.
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RECIPE SUBMITTED BY
<p>I love studying history! Most of the cookbooks I am collecting are half history book, half cookbook. <br /> <br />One of the best cookbooks I have ever read is Jewish Holiday Baking by Marcy Goldman. I like anything by Mollie Katzen, too. <br /> <br />I am trying to get better at making soups. I am also making forays into Russian cooking. <br /> <br />I am on a low carbohydrate diet for various and sundry health reasons. It's a lot of fun tweaking recipes to be low carb enough for me to enjoy. I've become a much better cook because of it. <br /> <br />I love sewing, embroidery, cooking, baking, and dancing. I just got a full time job again so I am relearning how to fit my cooking in around a strict schedule. The crock pot is once again my best friend.</p>
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