My father developed this recipe as an alternative to traditional gyros, which are made with lamb. This version is easy and made with everyday ingredients that appeal to everyone. - Gina Mucha, Villa Park, Illinois
Recommended: 38 Greek-Style Dinners
- 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
Reviews for Lemon-Herb Gyros
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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."