What do you get once you mix the garlicky, meaty deliciousness of a Greek gyro with the spicy freshness of a Tex-Mex burrito?
Pure awesomeness.
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Gyro Burritos
What you’ll want:
- 1 Tbsp floor cumin
- 1 Tbsp dried oregano
- ½ Tbsp floor coriander
- Pinch floor cinnamon
- Pinch floor clove
- Salt and pepper, to style
- 1 Tbsp olive oil
- ¾ lb. lamb shoulder, thinly sliced
- Juice from 1/2 lemon
- 2 massive whole-wheat tortillas
- 2 massive leaves Romaine
- 2 heaping Tbsp premade tzatziki
- ½ cucumber, diced
- ½ tomato, diced
- ½ crimson onion, diced
- 2 Tbsp pickled jalapeno slices
- 2 Tbsp recent cilantro leaves
The best way to make it:
1. In a small bowl, stir collectively the cumin, oregano, coriander, cinnamon, clove, and salt and pepper to style. Sprinkle this spice rub over the lamb. Put aside.
2. In a big skillet over medium-high, warmth the oil. Add the lamb and sear till browned, 1 to three minutes a facet. Switch the gyro meat to a plate to relaxation. Squeeze the lemon juice over the meat.
3. Utilizing a paper towel, wipe the massive skillet clear and return it to the warmth. Add a tortilla to the pan and warmth till softened, 15 to 30 seconds a facet. Repeat with the opposite tortilla.
4. Place a tortilla every on two plates and divide the remainder of the components on this order: Romaine, tzatziki, cucumber, tomato, crimson onion, jalapenos, cilantro. Makes 2 burritos.
Vitamin per burrito: 512 energy, 33g protein, 29g carbohydrates (6g fiber), 32g fats
