Ingredients
Scale
- ¼ cup quinoa
- 1 tablespoon chia seed
- ½ cup water
- 1 lb of ground lamb
- 1 egg
- ¼ cup of fresh parsley, finely chopped
- Zest of one organic lemon, finely grated
- ½ teaspoon smoky paprika
- ¼ teaspoon cumin
- ¼ teaspoon cayenne
- ¼ teaspoon Himalayan salt
- 1 tablespoon coconut oil for frying
- ½ cup tzatziki, prepared
- ½ cup hummus, prepared
- 4 or 6 pita rounds
- 2 beefsteak type tomatoes, sliced thinly
- ½ cup thin-skinned cucumber, sliced thinly
Instructions
- Place quinoa and chia seed in a saucepan with water. Cover with a lid
- Bring it to a boil
- Turn off the heat. Allow this to sit for 20 minutes
- Stir it a couple of times while you are waiting. It will plump up and the liquid will be gone.
- Mix together the cooked quinoa- chia seed mixture, ground lamb, egg, spices, lemon zest, parsley, and salt
- Divide the ground lamb mixture into 3 patties of equal size
- Squish them with the spatula so that they are no more than ½ of an inch thick so that they are just smaller than the pita rounds that you have
- Cook in a frying pan, with coconut oil, over medium heat, or on a grill, until cooked through, about 10 – 15 minutes per side
- In the meantime, prepare the tzatziki and the hummus
- Slice the beefsteak tomatoes and cucumbers
- Grill the pita bread to heat it and puff it just before serving
- Place a warmed pita round on a dinner plate. Put a tablespoon of tzatziki on the pita, and spread it evenly
- Top the tzatziki with cucumber slices
- Place the cooked lamb patty on top of the cucumbers
- Top the lamb patty with 2 tablespoons of hummus
- Top the hummus with tomatoes
- Top with more tzatziki and a second pita
- Cut this into quarters
- Put two quarters on each plate
Notes
- The lemon zest lightens up the heaviness of the lamb and also aids digestion.
For a more traditional gyro style appearance
- Cut the lamb patty in half and fold the pita over the meat and filling, taco-style. This tastes remarkably like a gyro, my favourite fair food!
- *Serves 3, gyro-style
