A Hellenic Twist on a Classic
Forget the pita! This recipe elevates the classic Greek gyro by swapping it for a piece of tender, slightly crisp fry bread. The soft, warm bread is the perfect partner for savory, oregano-spiced lamb and the cool, refreshing bite of homemade tzatziki and a fresh tomato-cucumber relish. It’s a simple yet spectacular fusion that brings the sunny flavors of the Aegean to a beloved American staple.
Prep Time
25 minutes
Cook Time
15 minutes
Servings
4
Cuisine: Mediterranean-American Fusion | Diet: None | Skill Level: Beginner | Cost: Moderate
Ingredients
- For the Fry Bread:
- 3 cups all-purpose flour
- 1.5 tbsp baking powder
- 1 tsp salt
- 1.5 cups warm milk
- Canola oil for frying
- For the Lamb:
- 1 lb ground lamb
- 1 tsp dried oregano
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- For the Tzatziki & Toppings:
- 1 cup plain Greek yogurt
- 1/2 English cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill or mint
- 1 cup cherry tomatoes, quartered
- 1/2 red onion, thinly sliced
- 4 oz crumbled feta cheese
👨🍳 Chef’s Tips
- Using full-fat Greek yogurt will give you the richest and creamiest tzatziki.
- Don’t have lamb? Ground beef, chicken, or even lentils would be delicious substitutes.
- Letting the dough rest is a non-negotiable step. It allows the gluten to relax, resulting in a much more tender fry bread.
- For extra flavor, toss the tomatoes and onions with a little lemon juice and olive oil before serving.
Preparation
- Make the Tzatziki: In a small bowl, combine the Greek yogurt, grated and squeezed cucumber, 1 minced garlic clove, lemon juice, and chopped dill. Stir well and season with a pinch of salt. The key to non-watery tzatziki is squeezing all the moisture from the cucumber; you’ll be surprised how much comes out. Let it chill in the fridge for the flavors to meld.
- Prepare the Fry Bread Dough: In a large bowl, mix the flour, baking powder, and salt. Pour in the warm milk and stir until a soft dough comes together. Knead on a lightly floured surface for 2-3 minutes until smooth. Cover with a kitchen towel and let it rest for 10-15 minutes.
- Season the Lamb: In a separate bowl, combine the ground lamb, oregano, 2 cloves of minced garlic, salt, and pepper. Use your hands to gently mix the seasonings into the meat, being careful not to overwork it.
Cooking
- Cook the Lamb: Heat the olive oil in a skillet over medium-high heat. Add the ground lamb mixture and cook, breaking it up with a spoon, until it’s browned and fully cooked, about 6-8 minutes. The kitchen should smell herby and savory. Drain off any excess fat and set aside.
- Heat the Frying Oil: While the lamb cooks, pour oil to a depth of 1-2 inches in a wide, heavy pan. Heat to 360°F (182°C). A small piece of dough should bubble and turn golden in about a minute.
- Fry the Bread: Divide the dough into 4 pieces. Stretch each piece into a 7-inch circle or oval. Carefully place one piece of dough in the hot oil. Fry for 1-2 minutes per side, until puffed and a beautiful light golden color. The texture should be soft and chewy with a slightly crisp exterior. Remove to a wire rack to drain.
Serving
Serve family-style. Place the warm fry breads on a platter alongside bowls of the cooked lamb, tzatziki, quartered tomatoes, sliced red onion, and crumbled feta. Let everyone build their own gyro. The fry bread should be folded over the fillings like a taco.
Storage
Store the cooked lamb, tzatziki, and fresh toppings in separate airtight containers in the fridge for up to 3 days. Store leftover fry bread in a sealed bag at room temperature. Reheat bread in a toaster or oven.
| Nutrient | Amount |
|---|---|
| Calories | 750 kcal |
| Protein | 38g |
| Carbohydrates | 65g |
| Fat | 38g |
Your Passport to Flavor
This simple twist creates a gyro experience that is both familiar and excitingly new. The substantial yet airy fry bread is an incredible vehicle for the classic Mediterranean flavors. It’s a perfect weeknight meal that feels like a mini-vacation.
Tags: fry bread, gyro recipe, ground lamb, mediterranean fusion, tzatziki
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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