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Ground Gyros Platter (WW)
Nb persons: 6
Preparation time: 30 minute
Total time: 30 minutes
Source: Rachael Ray - 30 minute meals - ****
|Ingredients 10 points per serving 7 points for meatloaf: 1 point sauce ; 2 points per pita ;|
|1 package||frozen spinach, (10 ounces)|
|1.25 lb||frozen ground turkey, 20 points|
|2 tablespoons||grill seasoning, (a couple of palmfuls)|
|2 1/2 teaspoons||ground cumin, divided|
|1 tablespoon||chili powder,, (a palmful)|
|1 tablespoon||coriander,, (a palmful)|
|1 teaspoon||dried oregano,, (1/3 palmful)|
|2-3 pinches||ground cinnamon|
|1 cup||feta crumbles, 12 points|
|2 tablespoons||extra virgin olive oil, (EVOO) 6 points|
|1 cup||Greek yogurt, 2 points|
|1 small clove||garlic, grated|
|1/4||cucumber, peeled and grated|
|2||tomatoes, thinly sliced, vine ripe|
|1/2||cucumber, thinly sliced|
|12 oz||whole wheat pita bread, 1 package 12 points - 2 per pita|
|Salt and freshly ground black pepper|
Pre-heat oven to 425°F.
Defrost spinach in microwave.
Place fries in oven on a baking sheet.
Place lamb in a bowl. Add grill seasoning, 2 teaspoons cumin, chili powder, coriander, oregano, cinnamon and feta crumbles. Wring the spinach dry in a kitchen towel and add to lamb. Mix the lamb and form a long 3-inch roll on a baking sheet. Coat lamb with EVOO and bake 20 minutes.
Place fries and lamb in oven and roast 20 minutes.
Mix yogurt, a grated clove of garlic, cucumber, the juice of 1 lemon and 1/2 teaspoon cumin. Slice and reserve the tomatoes, cucumbers and drain hot peppers, chop and reserve.
In a small sauce pot, melt butter over medium heat. Whisk in flour and cook 1 minute. Add Worcestershire sauce and whisk in stock. Season gravy with salt and pepper and reduce 5 minutes.
Soften pita over open gas flame or under broiler.
Slice lamb loaf into 1/4-inch slices. Spread yogurt on pitas and top with a 2 slices of lamb, tomatoes, cucumbers and hot peppers. Serve 2 pitas per person. Serve fries with gravy for dipping alongside.
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