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Homemade Gyros with Watermelon-Feta Salad

Homemade Gyros with Watermelon-Feta Salad
Prep Time:
30 mins
Bake Time:
1 hr
Heat Time:
30 mins
Total Time:
30 mins
Servings:
6
Yield:
6 sandwiches per portion (24 total)

Ingredients

  • 4 pound ground lamb

  • ½ cup finely chopped onion (1 medium)

  • 2 slices bacon, chopped

  • 2 tablespoon dried Italian seasoning, crushed

  • 2 teaspoon salt

  • 2 teaspoon ground cumin

  • 1 teaspoon ground black pepper

Sandwiches

  • 1 medium English cucumber, trimmed

  • 6 Greek pita flatbreads

  • ¾ cup plain Greek yogurt

  • 1 recipe Watermelon-Feta Salad

Watermelon-Feta Salad

  • 1 cup chopped seedless watermelon

  • ¼ cup crumbled feta cheese (1 ounce)

  • 2 tablespoon finely chopped red onion

  • 1 tablespoon snipped fresh mint

  • 1 tablespoon lemon juice

  • 1 teaspoon olive oil

Directions

  1. Preheat oven to 325°F. In a very large bowl combine ground lamb, onion, bacon, Italian seasoning, salt, cumin, and pepper. Place mixture, half at a time, in a food processor; process until a fine paste forms. Divide between two 8x4-inch loaf pans, pressing evenly.

  2. Bake for 1 to 1 1/4 hours or until done (170°F). Drain off fat. Cool in pans on a wire rack for 10 minutes. Remove from pans. Cut loaves in half crosswise. If desired, serve one half-loaf right away (see tip, below). Cool the remaining half-loaves completely. Transfer each half-loaf to a freezer bag or container; seal and freeze for up to 3 months.

  3. To serve, thaw one half-loaf in the refrigerator overnight. Preheat oven to 350°F. Remove from freezer bag and wrap in foil, leaving space for steam to build. Place in a shallow baking pan. Bake about 30 minutes or until heated through (165°F). Cool slightly; cut into thin slices.

To make sandwiches:

  1. Using a vegetable peeler, cut cucumber lengthwise into thin ribbons. Spread flatbreads with yogurt. Arrange cucumber ribbons, meatloaf slices, and Watermelon-Feta Salad on half of each flatbread; fold in half.

Watermelon-Feta Salad

  1. In a small bowl combine watermelon, cheese, onion, mint, lemon juice, and oil; toss gently to coat. Serve immediately. Makes 1 1/3 cups.

Cool slightly; cut into thin slices. Continue as directed in Step 4.

Nutrition Facts (per serving)

466 Calories
22g Fat
43g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 466
% Daily Value *
Total Fat 22g 28%
Saturated Fat 9g 45%
Cholesterol 64mg 21%
Sodium 741mg 32%
Total Carbohydrate 43g 16%
Total Sugars 6g
Protein 26g 52%
Vitamin C 4.3mg 5%
Calcium 77mg 6%
Iron 4.4mg 24%
Potassium 91mg 2%
Fatty acids, total trans 1g
Folate, total 7.1mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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