When we attend the local Cotton District Festival I always have to have a greek gyro (pronounced yeer-oh). Kirby thinks he needs a few bites as he sits watching me eat. He is a perfect gentle dog as he patiently waits without making a sound so of course I do save him a few tasty bites he greedily devours.
The main ingredients in a gyro are the meat wrapped in pita bread. In Greece the gyro is typically made using pork or chicken, and sometimes veal with a yogurt type sauce. In the United States gyros are more typically made using lamb or a combination of beef and lamb. This is my canine interpretation of those delicious Americanized Greek gyros.
Greek Lamb Patties
92 Calories from fat
Total fat: 10.2g or 16% (3.7 saturated fat, 0.0 trans fat)
- 2 1/4 cups lamb
- 2 cups baby brown rice cereal
- 1 cup cottage cheese*
- 1/4 cup plain greek yogurt
- 2/3 cup lamb broth**
- 1 egg
- 1/4 teaspoon Turmeric
- 1/4 teaspoon ginger
- 1/4 teaspoon rosemary
- 1/4 teaspoon ground egg shell
- Cook lamb and shred. Place in large bowl.
- Add remaining ingredients and thoroughly mix.
- Fill muffin tins with meat mixture.
- Bake at 350 degrees for 30 minutes or until lightly browned on edges.
- Let cool.
These can easily be frozen for several months in ziplock bags for future individual servings.
*I braised some lamb cuts but you can substitute ground lamb.
** I used the broth from the braised lamb but you can substitute chicken or beef broth.