Skillet Beef Gyros

Skillet Beef Gyros (from the Megler Kitchen, modified from Cook's Illustrated)

4 (8 inch) pita breads
1/2 medium onion (about 3/4 cups)
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh oregano leaves
3 medium garlic cloves, minced or pressed through a garlic press.
1 pound 80% lean ground chuck
1 tbsp vegetable oil

1. Cut top quart off each pita bred. Tear into 1-inch pieces. Warm the rest of the pita as you cook the patties in an oven, wrapped in foil, or any way you prefer.

2. Combine onion, lemon juice, salt, pepper, oregano, garlic and pita bread pieces in the bowl of a food processor. Process until it forms a smooth paste, around 30 seconds.

3. Transfer processed paste into a large bowl. Add beef and mix gently. Divide into 12 equal parts and form into balls. Gently flatten into disks about 1/2 inch thick, and 2 1/2 inches in diameter.

4. Heat oil in a 12 inch non-stick skillet over medium-high heat until just smoking. Add patties and cook until well browned and crust forms, 3-4 minutes. Flip patties, reduce heat to mdeium, and cook until crust forms on the other side, about 5 minutes more.

5. Place cooked patties inside a warmed pita with your choice of fixings (Tzaziki, hummus, lettuce, tomato, feta etc.) and enjoy!


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