Wow. Here it is, August already, and I didn’t realize how long it’s been since my last post. Where did July go?
Summer is always super busy for me, as I’m sure it is for everyone. I hope all of you are taking advantage of sunny days and warm weather. I am trying to get outside as much as possible, packing in camping trips, Dutch oven events and dog trials while the good weather lasts. Maybe I should call this post “My Big Fat CRAZY Summer!” Because it has been.
But, since I actually have this one weekend off, I thought I’d share a fun twist on a Greek classic. The traditional gyro is usually served with lamb, but not everyone may be a fan (like my husband). And, as I am always trying to find ways to jazz up staple proteins like ground beef, I found this fun recipe to create a meatball version of the gyro. This meal is quick, tasty and can be pretty lean if you use lean ground beef or ground turkey. You can take it one step further and turn it into a lettuce wrap, instead of using pita bread or Naan. So many options for a light and tasty summer dish.
What really makes the gyro so tasty, for me, is the creamy and slightly tangy tzatziki sauce made from yogurt and fresh cucumber. And it is probably one of the easiest and healthiest sauces to make.
T
zatziki Sauce Ingredients
1 6 oz. container Greek Yogur
1/2 Cucumber, peeled, de-seeded, and diced
1 clove Garlic, crushed
Salt to taste
Remove the seeds from a cucumber and dice.
Add the diced cucumber to a bowl with the Greek yogurt.
Add the crushed garlic clove. Season with salt to taste.
Combine thoroughly. Cover and refrigerate until you are ready to serve with the gyros.
Gyro Ingredients
1 lb. lean Ground Beef
2 Eggs
1/2 tsp. Garlic Powder
1 tsp. dried Marjoram
1 tsp. dried Oregano
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 Cucumber, sliced
8 oz. Grape Tomatoes, halved
Naan flatbread (found in deli section of most grocery stores; Pita bread or lettuce leaves may be substituted)
Place the ground beef in a bowl.
Add the two eggs.
Add all of the spices, including salt and pepper.
Combine thoroughly.
Form into large meatballs. This will make about 15-18 meatballs, depending on the size.
Spray a cast iron griddle with cooking spray and heat to medium temperature.
Cook the meatballs, turning often to cook evenly. Internal temperature should be between 155 – 165, depending on how rare you like your beef.
Starting to get a nice sear.
If you are using Naan, warm in a microwave for 30 seconds to soften. Add the meatballs, tzatziki sauce, cucumbers and tomatoes. Opa!
The Skillet 