Wednesday, December 8, 2010

Darnack's Gyros

Darnack's Gyros

10 oz Greek Yogurt
10 TBS Ranch
6 Whole Pita Bread (I like white but use what you like)
1 LB Ground Beef
1 LB Ground Lamb
1 13.5 oz Can of Whole Leaf Spinach
1 2.25 oz Can of Black Olives
8 oz Crumbled Feta Cheese
Seasonings ( These are for the meat season to taste. I use salt, black pepper, garlic salt, oregano, parsley flakes, celery seed, & 2 or 3 TBS of Red Wine Vinegar)

+ Combine Greek yogurt and ranch in a small bowl and mix thoroughly. Stash in the fridge until you are ready to build your gyros.

+ Brown beef and lamb together in the same pan. Season to taste, and make sure to drain the fat once its finished. While meat is browning make sure the pita bread is cut in half and opened in pocket form. If its not do it.

+ Open and drain the spinach and dump into the pan with the meat. Stir thoroughly and mix almost constantly until the spinach is thoroughly heated.

+ Remove from the heat. Open and drain the black lives and add them as well as the feta cheese to the mixture. Stir until thoroughly combined.

+ Grab the sauce from the fridge and begin building.

+ Grab a pita half and put a spoonful of sauce in the bottom of the pita. Spread it a bit so that the bottom is lined with the sauce. Spoon in enough of the meat mixture to fill the pita without any falling out if you squish it lightly in your hand. Put another spoonful of sauce across the top of the mixture inside the pita and set aside. Complete these steps until all the Gyros are assembled.

For me this made 5 whole pitas (10 halves) worth of Gyros. Using White pita bread this recipe comes to about 429 calories per half gyro. 2 halves fill you up nicely. So this would feed 5 or 6 as a stand alone meal. Add sides if desired.


I hope you enjoyed this recipe. If you cook this I'd love to hear what you thought. Thanks for stopping by and have an awesome day!

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