Growing up near Tarpon Spring, FL, one of the most Greek-populated cities in the US, I have always enjoyed Greek food, specifically gyros.
I am VERY particular about my gyros, living with so many Greek friends and influences much of my life, so I've been constantly trying to come up with healthy, Greek and gyro-inspired food.
This one was so good I had to share!
I had just come off of doing a Whole30 when I made this and other than the dairy, I thought it was a pretty good, anti-inflammatory meal.
Especially because, though I am sensitive to cow dairy, I tend to do fine with sheep and goat dairy (they are typically easier to digest and less processed than conventional cow dairy), so I had recently purchased some sheep yogurt to make a great Tzatziki specifically for this dish.
For the Lamb:
- 1 lb ground lamb
- 1 shallot, minced
- 1 Tbsp olive oil
- 1 clove garlic, minced
- 1 1/2 tsp oregano
- 1/2 tsp marjoram
- 1/2 tsp thyme
- 1/4 tsp cumin
- pinch coriander
- salt & pepper to taste
Heat the olive oil over medium heat and add the shallot and garlic and sauté until soft and fragrant, about 3-4 minutes. Then add the lamb and break up with a spoon/spatula and add the seasonings. Brown until completely cooked through and there is no more pink. Drain on a paper towl and set aside.
For the Tzatziki:
- 3/4 c sheep/goat yogurt
- 1/4 tsp lemon juice
- 1 bunch (about 1/4 c) fresh dill, minced
- 1/4 tsp sea salt
- 1 clove garlic, minced
- 1 clove garlic, minced/grated
Mix all the ingredients together and serve. I recommend doing this first or the day before so the flavors have some time to mix. Store in the fridge for up to 3 days in an airtight container.
For the Yam Rounds:
Cut a yam or sweet potato into rounds about 1/2 inch thick and toss with melted ghee or coconut oil and bake at 400 F for 30-35 minutes NOT flipping halfway through (so the bottoms get browned and caramelized and delicious and yummy). I used purple sweet potatoes in the photo, which I won't do again as they were too dry, but regular garnet yams have more water in them and hold up well to toppings, so would be a better choice.
Don't want the potato? Serve the lamb and Tzatziki on:
- romaine lettuce leaves
- endive leaves
- celery sticks
- anything else that sounds good!
Use your base (potato rounds, lettuce, etc) and slice a grape or cherry tomato as the second layer, then top with the lamb mixture and finally the Tzatziki sauce!
Great for parties, snacks or just something a little different for dinner.
It's nothing like you would get off the Sponge Docks in Tarpon, but it brings me there in my mind!
Tell me how you like them in the comments below!