- 2 pounds ground beef
- 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
- 3 garlic cloves, minced
- 1/3 cup lemon juice
- 1/4 cup beef broth
- 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
- 2 beef bouillon cubes
- 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 6 pita breads, halved
- 1 large onion, sliced
- 1 large tomato, sliced
- Ranch salad dressing
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add parsley and garlic; cook and stir for 2 minutes. Stir in lemon juice, broth, oregano, bouillon, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon about 1/3 cupful into each pita half. Add onion and tomato. Drizzle with salad dressing. Yield: 6 servings.
Originally published as Lemon-Herb Gyros in Taste of Home Ground Beef Cookbook 1999, p109
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Reviewed Jul. 28, 2013
"We had these for supper tonight, and we all thought they had a great flavor. Very easy to make, too. I used flat bread instead of pitas, because that is what I had on hand, and also included lettuce leaves."