• 2 Ratings
Source: Better Homes and Gardens
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Homemade Gyros with Watermelon-Feta Salad

Ingredients

Ingredient Checklist
Sandwiches

Directions

Instructions Checklist
  • Preheat oven to 325°F. In a very large bowl combine ground lamb, onion, bacon, Italian seasoning, salt, cumin, and pepper. Place mixture, half at a time, in a food processor; process until a fine paste forms. Divide between two 8x4-inch loaf pans, pressing evenly.

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  • Bake for 1 to 1 1/4 hours or until done (170°F). Drain off fat. Cool in pans on a wire rack for 10 minutes. Remove from pans. Cut loaves in half crosswise. If desired, serve one half-loaf right away (see tip, below). Cool the remaining half-loaves completely. Transfer each half-loaf to a freezer bag or container; seal and freeze for up to 3 months.

  • To serve, thaw one half-loaf in the refrigerator overnight. Preheat oven to 350°F. Remove from freezer bag and wrap in foil, leaving space for steam to build. Place in a shallow baking pan. Bake about 30 minutes or until heated through (165°F). Cool slightly; cut into thin slices.

To make sandwiches:
  • Using a vegetable peeler, cut cucumber lengthwise into thin ribbons. Spread flatbreads with yogurt. Arrange cucumber ribbons, meatloaf slices, and Watermelon-Feta Salad on half of each flatbread; fold in half.

Tips

Cool slightly; cut into thin slices. Continue as directed in Step 4.

Nutrition Facts (Homemade Gyros with Watermelon-Feta Salad)

466 calories; 22 g total fat; 9 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 64 mg cholesterol; 741 mg sodium. 91 mg potassium; 43 g carbohydrates; 4 g fiber; 6 g sugar; 26 g protein; 1 g trans fatty acid; 250 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 7 mcg folate; 0 mcg vitamin b12; 77 mg calcium; 4 mg iron;

Watermelon-Feta Salad

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl combine watermelon, cheese, onion, mint, lemon juice, and oil; toss gently to coat. Cover; refrigerate for up to 2 days. Makes 1 1/3 cups.

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Reviews

2 Ratings
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