NutritionSortLoading...
Loading...

1 tablespoon olive oil

¼ cup finely grated white onion

1 large clove garlic, grated

1 teaspoon chopped fresh oregano

1 pound ground lamb

1 teaspoon kosher salt

Freshly ground black pepper

8 ounces roasted garlic or red pepper hummus

4 ounces feta, crumbled

4 plum tomatoes, seeded and diced small

½ English cucumber, seeded and diced small

8 ounces tzatziki dip

2 teaspoons finely chopped fresh dill

Pita chips, for serving

Select allAdd

1. In a large pan on medium heat, add the olive oil. When it begins to swirl, add the onion, garlic, oregano, lamb, salt and plenty of black pepper. Combine the ingredients, breaking up the lamb while cooking, until it is browned, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.

2. In an 8-inch square dish, layer in this order: Spread the hummus on the bottom, then sprinkle evenly with the lamb, feta, tomatoes and cucumbers. Spread the tzatziki dip over the top and sprinkle with the dill to finish. Serve with the pita chips.

One of my favorite things to order for delivery from a Greek restaurant is a gyro salad. It has all the things you want inside a gyro sandwich, but in salad form. It usually comes with two warm pitas on the side, so I love to make my own gyro from all the elements. This is a dip that gives me all those vibes and more. It’s great with pita chips or as an easy way to serve gyros to a group without having several topping bowls. Just have warm pita on the side and a spoon to scoop the dip. Sometimes, I serve it this way with crisp, shredded lettuce in a bowl on the side.