Ingredients:
- 1 lb ground lamb;
- 1 lb ground beef;
- 1 onion, roughly chopped;
- 2 garlic cloves, minced;
- 1 tsp. dried oregano;
- 1 tsp. ground cumin;
- 1 tsp. dried marjoram;
- 1 tsp. ground dried rosemary;
- 1 tsp. ground dried thyme;
- Sea salt and freshly ground black pepper;
Ingredients for the salad:
- 4 to 5 cups mixed salad greens;
- 1 English cucumber, sliced;
- 1/2 cup cherry tomatoes, sliced;
- ¼ cup kalamata olives;
Ingredients for the Greek-style dressing:
- 1 cup olive oil or homemade mayonnaise; (use olive oil for egg-free)
- 1 garlic clove, minced;
- 2 tsp. dried oregano;
- 2 tsp. dried basil;
- 2 tsp. Dijon mustard;
- 3 tbsp. red wine vinegar;
- Sea salt and freshly ground black pepper;
Method:
- Place the onion in a food processor, and process until finely chopped.
- Mix the onions with the ground lamb and beef.
- Add the garlic, oregano, cumin, marjoram, rosemary, thyme, and season with salt and pepper to taste.
- Mix until well combined. Cover and refrigerate for 1 to 2 hours.
- Preheat your oven to 350 F.
- Place the meat mixture into a food processor and pulse until very well-blended and almost creamy. (you may want to do it in batches.)
- Scrape the the mixture into a loaf pan. Place the loaf pan inside a bigger baking dish, and fill the bigger dish halfway with water.
- Bake in the oven for 50 to 60 minutes, or until the inside is no longer pink.
- Remove the meat from the pan, and let rest 20 minutes before slicing.
- Combine all the ingredients for the dressing and stir well.
- In a salad bowl, combine all the ingredients for the salad;
- Serve the gyro meat with the salad, and drizzle with the dressing.
Source: http://paleoleap.com/gyro-salad-platter/
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