Gyro Kebabs
What you need:
For the feta-yogurt dip:
- 1/2 cup Greek yogurt
- 1/4 cup Feta cheese, crumbled
- Juice of 1/4 lemon
- 1 Tbsp. olive oil
- 1 tsp. dried oregano
For the Greek salsa:
- 1 tomato, diced
- 1/2 cucumber, diced
- Juice from 1/2 lemon
For the kebabs:
- 1 lb. ground lamb
- 1/2 small onion, diced
- 1/4 cup chopped parsley
- 1 clove minced garlic
- 1/2 cup panko breadcrumbs
- Cayenne pepper, to taste
- Salt, to taste
Directions:
- For the feta-yogurt dip: combine ingredients and refrigerate until serving time. You may need to stir it one more time before serving if the oil separates out.
- For the Greek salsa: toss ingredients together and refrigerate until serving time.
- To make the kebabs: mix all the ingredients together and divide into 8 portions.
- Form each into a cylinder 4 inches long and 1 inch wide. Place on a skewer.
- Grill kebabs in a covered grill for about 8 minutes, turning occasionally, until desired doneness is reached.
- Serve kebabs with feta-yogurt spread and Greek salsa.
Recipe from A Day in the Life on the Farm
Posted on Fantastical Sharing of Recipes