Greek Gyro Skillet
Dec 13, 2016 in greek, lamb, olives, tomatoes, onions, easy dinners, one pot meals, simmered, zucchini, easy. Read the original on: Food Fanatic
We all have those Italian friends who don't speak a lick of Italian, but feel the need to enunciate every syllable of words like prosciutto or mozzarella. That sort of talk makes me crazy until I hear someone say gyro sandwich.
That's when my fake Greek accent comes out, and I abruptly rattle off corrections. It's gyro...I say...the "g" comes from deep inside your throat. And it's not gyro with a long "y". It's G-Y-R-O. I’m just as bad with baklava and tzatziki. Yeah, I'm totally annoying.
Food's pronunciation doesn't matter; it's all about the taste. A garden-fresh tomato is delicious no matter how your vowels are pronounced. The same holds true for a gyro sandwich.
Greek gyro sandwiches are THE best. They are typically made with lamb that is thinly shaved and piled into warm pita bread. Cucumbers, fresh tomatoes, kalamata olives and red onions add freshness to the warm lamb meat. The sandwich is finished off with creamy and garlicky tzatziki sauce (don't forget the feta cheese)!
This easy skillet meal is a blend of all the Greek flavors that make up a classic gyro sandwich. This recipe starts with ground lamb that is browned with onions and garlic. If the lamb is too strong for you, ground beef could easily be substituted.
Where gyros have diced cucumbers, I chose to use diced zucchini instead (warm cucumbers are not the best). Rice is added to the beef along with vegetable broth the fresh tomatoes; olives and feta are stirred in just before serving. If you really wanted to get fancy, you could also stir in sun-dried tomatoes.
I vow to never ever criticize the way anyone pronounces the word gyro again! All I ask is that you enjoy the sandwich and more importantly, try this easy Greek gyro skillet recipe!
Greek Gyro Skillet Recipe
Ingredients
- 1 teaspoon olive oil
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1 pound ground lamb
- 1 cup diced zucchini
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons dried greek seasoning blend, such as mccormick
- 32 ounces vegetable broth
- 2 cups basmati rice
- 1/2 cup roma tomato, diced
- 1/3 cup chopped kalamata olives
- 1/4 cup crumbled feta cheese
Directions
- Heat a large skillet over medium heat. Add oil and onions.
- Cook onions until they are soft and translucent. Stir in garlic.
- Add ground lamb. Cook and crumble until lamb is no longer pink.
- Add zucchini and cook for just 3-4 minutes or until zucchini begins to soften.
- Sprinkle in salt, pepper, and Greek seasoning; stir.
- Add vegetable broth to vegetable mixture and bring to a low boil.
- Stir in rice, cover and reduce heat. Cook rice for 10-15 minutes or until it is fluffy and liquid has been absorbed.
- Remove from heat.
- Stir in tomatoes and olives and feta cheese.
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Read the original on: Food Fanatic
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Food Fanatic was created with a few simple ideas in mind. We love food, in fact, you'd say we're downright fanatical about it. But we also love pretty pictures, excellent writing, and people who are passionate - maybe even fanatics themselves - about creating good food.
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