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Ground Beef Gyros

 Ground Beef Gyros
If your family likes gyros as much as mine, they'll love this easy version that's made with ground beef instead of lamb. I found the recipe in a newspaper and adapted it to fit our tastes. They're very much like the ones served at a local restaurant. A cucumber yogurt sauce adds an authentic finishing touch. —Ruth Stahl, Shepherd, Montana
4 ServingsPrep/Total Time: 30 min.


  • 1 cup (8 ounces) plain yogurt
  • 1/3 cup chopped seeded cucumber
  • 2 tablespoons finely chopped onion
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt, optional
  • 3/4 teaspoon pepper
  • 1 pound ground beef
  • 4 pita breads (6 inches), halved, warmed
  • 3 cups shredded lettuce
  • 1 large tomato, chopped
  • 1 small onion, sliced


  • In a small bowl, combine the first five ingredients. Chill. In a
  • large bowl, combine seasonings; crumble beef over mixture and mix
  • well. Shape into four patties.
  • Grill, covered, over medium heat or broil 4 in. from the heat for 6-7
  • minutes on each side or until a thermometer reads 160°. Cut
  • patties into thin slices; stuff into pita halves. Add lettuce,
  • tomato and onion. Serve with the yogurt sauce. Yield: 4 servings.

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Ground Beef Gyros (continued)

Nutritional Facts: 1 gyro with 1/3 cup sauce (calculated without salt) equals 357 calories, 16 g fat (6 g saturated fat), 78 mg cholesterol, 257 mg sodium, 27 g carbohydrate, 3 g fiber, 26 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.