Lemon-Herb Gyros Recipe

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Lemon-Herb Gyros Recipe

Read Reviews

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

MAKES:

6 servings

TOTAL TIME:

Prep/Total Time: 25 min.

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VERIFIED BY Taste of Home Test Kitchen

Quick

MAKES:

6 servings

TOTAL TIME:

Prep/Total Time: 25 min.

Ingredients

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

Directions

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.

Team-up Lemon-Gyros and a light pasta or rice salad for a mouth-watering meal.

Originally published as Lemon-Herb Gyros in Taste of Home Ground Beef Cookbook 1999, p109

Nutritional Facts

1 each: 427 calories, 15g fat (6g saturated fat), 74mg cholesterol, 1142mg sodium, 39g carbohydrate (4g sugars, 2g fiber), 33g protein.

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.

Team-up Lemon-Gyros and a light pasta or rice salad for a mouth-watering meal.

Originally published as Lemon-Herb Gyros in Taste of Home Ground Beef Cookbook 1999, p109

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MY REVIEW

becky66 User ID: 1915904 29085

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."