Description
All they flavors of a gyro sandwich eaten nacho style!
Ingredients
- 1 package (14 Oz. Or 6 Count Size) Pita Rounds
- 2 Tablespoons Olive Oil
- 1 pound Ground Lamb
- ½ teaspoons Salt
- 1 teaspoon Greek Seasoning
- 1 container 6 Oz. Container, Greek Yogurt, Plain
- 1 teaspoon Lemon Juice
- 1 clove Garlic, Minced
- 1 whole Small Cucumber, Diced
- 2 whole Roma Tomatoes, Chopped
- 1 container (4 Oz. Container) Feta Cheese
- ¼ cups Pitted Kalamata Olives, Chopped
- ¼ cups Hot Pepper Rings
- Salt And Pepper, to taste
Preparation
Preheat oven to 375 F. Cut each pita round in half, cut each half into thirds. Spray your baking sheet with cooking spray. Arrange cut pita wedges on pan and drizzle with olive oil. Sprinkle with salt and pepper. Bake in oven for 10 minutes, turning once.
While bread toasts, brown ground lamb in a large skillet over medium heat. As it browns, add salt and Greek seasoning. Remove from heat once lamb is no longer pink.
For the sauce, combine yogurt, lemon juice and garlic in a bowl. Add a pinch of salt. Add more lemon juice if you want a thinner sauce. Set aside.
To assemble, top toasted pita wedges with lamb crumbles. Drizzle tzatsiki sauce over the lamb. Top with diced cucumbers, chopped tomatoes, feta, olives and peppers. Pop in the oven for 1-2 minutes to slightly melt the feta.
Recipe adapted from Closet Cooking.
