My mouth is literally watering just thinking about these lamb meatballs we made to complete our Lamb Gyro Sandwiches. This will definitely be a recipe we will be repeating often. Our supper was simple on this evening but quite satisfying knowing we had made it all from scratch, down to rolling out the homemade pita bread and forming small balls of juicy lamb meat into meatballs. Knowing every ingredient that you’re eating makes a meal just that much more rewarding.
There are several ingredients in this recipe that are locally sourced. For the lamb we used Snowy Mountain ground lamb, bought at Tony Caputo’s Market. The meatballs were spiced with toum, a spread made from garlic, olive oil, and lemon juice, made by Laziz Foods. And the muhumarra is also a local product by Laziz that combines roasted red peppers with walnuts making a bright red spread with great flavor and texture. The Laziz products were recently developed by a local Lebanese guy in Salt Lake, Moudi Sbeity, who is making efforts to honor his heritage through traditional Lebanese foods. Read more about Laziz on theSLCfoodie or pick up his products online or at Caputo’s, Harmon’s, and the Food Co-Op Market. And I’m telling you, the spreads from Laziz are worth every penny in flavor!
Inside the gyro sandwiches I like to add in some crunchy slices of cucumbers and spicy arugula along with a flavorful spread. Serve the gyros with couscous, like this Spiced Couscous with Acorn Squash and Kale, or with a Greek Salad. Or just eat them all by themselves!
What have you been making from scratch lately?
- 6 pita bread pockets, sliced in half
- muhammara spread or hummus
- 2 cucumbers, sliced thin
- a few handfuls of arugula
- 1lb ground lamb
- 1 heaping teaspoon of garlic toum, or 3 cloves minced
- 1/4 cup chopped white onion
- 1 tablespoon chopped fresh oregano, or 1/2 tablespoon dried
- 1 teaspoon cumin
- 1/4 teaspoon coriander
- 3/4 teaspoon salt
- 1 tablespoon oil
- Mix all of the herbs and seasonings together (oregano to salt). Add in the lamb, onion, and toum, and mix thoroughly using your hands to incorporate the garlic toum and seasonings throughout the meat.
- Form the meat into golf ball sized rounds.
- Heat the oil in a skillet over medium heat and place the lamb into the skillet. Cook to the desired doneness, 4 minutes per side for medium.
- Set out the pita bread, spreads, cucumbers, arugula and meatballs in individual bowls and have your family or guests put together their gyros individually. Serve with couscous or a Greek salad.
Thank you for this wonderful recipe! And for your kind words! We will definitely be making this soon!
You’ll have to let me know what you think! And I meant every word! We are super excited about what you guys are doing in the SLC food scene and can’t wait to introduce more people to Laziz this Spring!
oh, my! This looks amazing and the color is beautiful. I have to hurry and check out your pita post though. Mine never get that fluffy, so I need a new recipe
I just stumbled across your blog and I am SO happy I found it! Your photos are spectacular, and I can’t wait to dive in to a bunch of your recipes. Happy holidays, and congratulations on the soon-to-be new addition!
Thanks so much Kelly, I look forward to hearing more from you!