Food Network: Ground Gyros Platter Deluxe

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Ground Gyros Platter Deluxe
Recipe courtesy Rachael Ray, 2007

Ingredients
1 (10-ounce) package frozen spinach
1 sack waffle-cut frozen fries
2 pounds ground lamb
2 tablespoons grill seasoning, a couple of palm fulls
2 1/2 teaspoons ground cumin, divided
1 tablespoon chili powder, a palm full
1 tablespoon coriander, a palm full
1 teaspoon dried oregano, 1/3 palm full
2 to 3 pinches ground cinnamon
1 cup feta crumbles
2 tablespoons extra-virgin olive oil
1 cup Greek yogurt
1 small clove garlic, grated
1/4 cucumber, peeled and grated
1 lemon, juiced

2 vine ripe tomatoes, thinly sliced
1/2 cucumber, thinly sliced
Hot pepper rings, sliced banana peppers, for sandwich garnish
2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons Worcestershire sauce
2 cups chicken stock
Salt and freshly ground black pepper
8 pita breads

Directions
Preheat oven to 425 degrees F.

Defrost spinach in microwave.

Place fries in oven on a baking sheet.

Place lamb in a bowl. Add grill seasoning, 2 teaspoons cumin, chili powder, coriander, oregano,

cinnamon and feta crumbles. Wring the spinach dry in a kitchen towel and add to lamb. Mix the lamb
and form a long 3-inch roll on a baking sheet. Coat lamb with extra-virgin olive oil and bake 20
minutes.

Place fries and lamb in oven and roast 20 minutes.

Mix yogurt, a grated clove of garlic, cucumber, the juice of 1 lemon and 1/2 teaspoon cumin. Slice
and reserve the tomatoes, cucumbers and drain hot peppers, chop and reserve.

In a small sauce pot, melt butter over medium heat. Whisk in flour and cook 1 minute. Add
Worcestershire sauce and whisk in stock. Season gravy with salt and pepper and reduce 5 minutes.

Soften pita over open gas flame or under broiler.

Slice lamb loaf into 1/4-inch slices. Spread yogurt on pitas and top with a 2 slices of lamb,
tomatoes, cucumbers and hot peppers. Serve 2 pitas per person. Serve fries with gravy for dipping
alongside.