The first time I tasted gyros out of the slow cooker, it was one of those revelatory moments. I literally had the phrase ‘Where have you been all my life?’ running through my head. The ground meats, herbs, and spices work beautifully together, and it couldn’t be easier to make. It’s a great one to get the kids involved with; they’ll love squishing everything together and shaping the gyros.
Add in one finely chopped fresh onion if you like, and if you love a citrus note, then add the zest of half a lemon when you mix the ingredients together.
Mediterranean meatballs for gyros
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Preparation Time: 20 minutes
Total Time: 3 hours, 20 minutes
<strong>Serves: 6-8</strong>
<strong>Ingredients</strong><strong>
</strong>
1-lb ground chuck steak
1-lb ground lamb
1 egg
1/4 cup bread crumbs
4 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 teaspoon sea salt
1 tablespoon oregano
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon ground pepper
2 teaspoon paprika
1/2 teaspoon cumin
juice of 1/2 lemon
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<strong>Directions</strong>
1. In a small bowl, combine garlic, salt, oregano, rosemary, thyme, pepper, paprika and cumin.
2. Place the ground meats into a large bowl and add the herb mixture, bread crumbs, parsley and 1 egg. Mix thoroughly with clean hands and form 2 large meatballs.
3. Flatten each ball slightly as you place them side by side in a 6-quart slow cooker, then squeeze over the juice of the lemon, and a little more salt and pepper if desired, before setting to cook for 3- 4 hours on low.
Serve by slicing the meat carefully and piling into warm pita bread with Greek-style yogurt, tzatziki, tomatoes, lettuce, red onions and cucumber. You could also add a little pepper sauce if you like things hot!<strong>
</strong>How about a picnic? Simply wrap the sliced gyro and pita bread in foil and take the salad and yogurt in fridge containers. Seriously, great food tastes even better out of doors!
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