Greek Burritos



Every so often on a weekday, Hubs and the tyke meet me for lunch. We sometimes meet a mall not too far from where I work. The mall is convenient and kid friendly. Normally, I’m not a fan of the selection at food courts, but this mall has a place that sells fantastic Greek food. Their menu is a mashup of traditional Greek and Mexican dishes, and one of my favorite things to eat is the Greek burrito. So naturally, I set about making a version at home.



Elly of Elly Says Opa! has fantastic recipes on her blog. She recently posted a recipe for Greek nachos, and the seasoned meat for those nachos looked like an easy way to replicate gyro meat for my burritos. I loved how the lamb turned out! I sometimes have difficulty finding ground lamb at the supermarket, so I used lamb shanks. It was easy to trim the meat and then grind it. If you’re not a fan of lamb, ground beef would work well for the burritos.





Greek Burritos


meat recipe adapted from Elly Says Opa!

Lamb:

1 Tbs olive oil

¼ c finely diced onion

2 cloves garlic, minced

1 Tbs tomato paste

1 lb ground lamb (or beef)

1/3 c water

½ tsp cinnamon

½ tsp oregano

¼ tsp ground coriander

1/8 tsp cloves

4 large flour tortillas

2 c cooked rice

¾ c crumbled feta cheese

1 cucumber, peeled and chopped

1 tomato, chopped

Quick tzatziki sauce (recipe below)

For the lamb: Heat skillet over medium-high heat. Add olive oil and heat through. Add onion, and cook until softened. Add garlic and tomato paste, and sauté until fragrant, another 2 minutes. Add lamb and brown. Drain some of the fat from the pan. Add water and spices, reduce heat to medium-low, and simmer for 10 minutes. Season with salt and pepper.

Stack tortillas on a plate and cover with a damp paper towel. Heat in microwave for about 30 seconds so they become pliable. Place some rice, meat, feta, cucumber, tomato, and tzatziki sauce on each tortilla. Fold ends up and roll.

Quick tzatziki sauce

adapted from Emeril Lagasse

1 small cucumber, peeled, seeded, and finely chopped

1 c plain Greek yogurt

1 Tbs olive oil

2 tsp lemon juice

½ tsp salt

1 tsp minced, fresh oregano

1 small garlic clove, minced

Combine all ingredients in a medium bowl. Chill for at least 1 hour.

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Souvlaki Burger Wraps


Lamb burgers are one of our favorites. The meat lends itself very well to grilling. Usually, we will buy a whole leg of lamb, grind the meat ourselves, and divide it into dinner-sized portions. We then freeze the extra portions for later. This way, we always have ground lamb on hand, since it can sometimes be difficult to find in stores.

I loved the meatball-size nuggets of these burgers. They cooked super-fast, and got a wonderful char on the outside. And I have a cooking confession: when I’m pressed for time, I will stop by a local Mediterranean restaurant and buy some of their tzatziki sauce. It’s something I don’t mind buying pre-made.

Adapted from Burgers

By Paul Gayler

Souvlaki Burger Wraps

Souvlaki Burger Wraps

Ingredients

Burgers
1 ½ lbs coarsely ground lamb
½ c crumbled feta cheese
½ c finely chopped onion
2 garlic cloves, minced
2 Tbs fresh flat leaf parsley, chopped
1 Tbs fresh mint, chopped
2 tsp fresh oregano, chopped
½ tsp ground cumin
Salt and pepper
Wraps
4 flatbreads
Lettuce leaves
Sliced red onion
Chopped fresh flat leaf parsley
Tzatziki sauce

Instructions

  1. Mix all the burger ingredients together in a bowl, seasoning with salt and pepper. Chill for 1 hour.
  2. Shape meat into 3-inch sized patties. Heat a grill until hot, and spray grate lightly with non-stick spray. Cook burgers for about 4-5 minutes until cooked through and lightly charred on the outside, turning burgers regularly. Remove from heat to a plate.
  3. Place flatbreads on the grill and warm for about 30 seconds on each side. Place flatbreads on a plate. To assemble the wraps, sprinkle lettuce, red onion, and parsley on each flatbread. Place 3-4 burgers on top. Spoon tzatziki sauce over the meat. Roll up flatbread and eat.
http://kokocooks.com/2011/07/souvlaki-burger-wraps/

Mix all the burger ingredients together in a bowl, seasoning with salt and pepper. Chill for 1 hour.

Shape meat into 3-inch sized patties. Heat a grill until hot, and spray grate lightly with non-stick spray. Cook burgers for about 4-5 minutes until cooked through and lightly charred on the outside, turning burgers regularly. Remove from heat to a plate.

Place flatbreads on the grill and warm for about 30 seconds on each side. Place flatbreads on a plate. To assemble the wraps, sprinkle lettuce, red onion, and parsley on each flatbread. Place 3-4 burgers on top. Spoon tzatziki sauce over the meat. Roll up flatbread and eat.

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