Categories: Meals
Ingredients
- 1⅛ Pounds Ground Lamb & Beef Blend
- 4 Pocketless Pitas
- 1/2 Cup Plain Greek Yogurt
- 2 Ounces Arugula
- 2 Cloves Garlic
- 1 Pound Broccoli
- 1 Lemon
- 1 Persian Cucumber
- 1 Yellow Onion
- 1 Bunch Mint
- 1/2 Cup Cornichons
- 1 Tablespoon Lamb Gyro Spice Blend (Za'atar, Ground Cumin, Sweet Paprika, Ground Coriander & White Sesame Seeds)
Directions
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Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the broccoli into bite-sized florets. Quarter and deseed the lemon. Peel and mince the garlic. Peel and small dice the onion. Thinly slice the cornichons lengthwise. Pick the mint leaves off the stems; discard the stems. Grate the cucumber on the large side of a box grater. In a bowl, combine the grated cucumber and yogurt; season with salt and pepper to taste.
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Place the broccoli on a sheet pan. Drizzle with olive oil; season with salt, pepper and a big pinch of the spice blend. Toss to thoroughly coat; arrange in a single, even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven (leaving the oven on) and set aside to cool for about 5 minutes. Once cool, transfer to a large bowl. Add the arugula and the juice of all 4 lemon wedges. Drizzle with olive oil and toss to combine; season with salt and pepper to taste. Transfer to a serving dish.
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While the broccoli roasts, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the garlic, onion and remaining spice blend. Cook, stirring frequently, 3 to 4 minutes, or until softened and fragrant; season with salt and pepper. Transfer to a large bowl. Wipe out the pan.
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While the broccoli continues to roast, add the ground lamb and beef to the bowl of cooked aromatics; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 8 oval-shaped patties.
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While the broccoli continues to roast, in the pan used to cook the aromatics, heat 1 tablespoon of olive oil on medium until hot. Add the patties. Cook 3 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.
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Place the pitas directly onto the oven rack and warm 2 to 3 minutes, or until soft and pliable. Carefully remove from the oven and transfer to a serving dish. Divide the cooked patties, cucumber-yogurt sauce and cornichons between the warmed pitas. Garnish with the mint. Serve with the salad. Enjoy!