You are here

Mini Open Faced Gyros

chef.jackson's picture
Ingredients
  Pita pocket 1 (7-inch)
  Olive oil 1 Tablespoon
  Lamb loin 4 Ounce, cut into 24 (1 1/2x3/4x1/4-inch) strips
  Dried rosemary leaves 3⁄4 Teaspoon, crushed
  Garlic powder 1⁄8 Teaspoon
  Salt 1 Dash
  Plain yogurt 1⁄4 Cup (4 tbs)
  Lemon juice 1⁄2 Teaspoon
  Pepperoncini peppers 1 , juiced (optional)
  Cucumber slice 12 , cut in half
  Fresh rosemary sprig 2 (optional)
  Cherry tomatoes 6 Small, cut into 24 slices
Directions

GETTING READY
1) Preheat the oven to 400°F.
2) Cut the pita bread into 12 wedges and further cut each piece into half to make 24 triangles.
3) Arrange on a non-stick baking pan.
4) Bake the pita breads in the oven for 4 to 5 minutes or until crisp.

MAKING
5) In a non-stick pan, heat oil and sauté lamb and ½ teaspoon of rosemary and cook until browned and tender.
6) In a small bowl, mix together ¼ teaspoon of rosemary, garlic powder, salt, yogurt, lemon juice, and pepperoncini juice.
7) Spread each pita triangle with yogurt mixture and make a layer with 1 lamb slice, 1 cucumber slice, 1 tomato slice.

SERVING
8) Arrange the pita breads on a serving platter and garnish with rosemary sprigs and serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Baked
Occasion: 
Thanksgiving
Ingredient: 
Lamb
Interest: 
Gourmet, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
3.92143
Average: 3.9 (14 votes)

1 Comment

Anonymous's picture
super bowl appetizer 2012