All the amazing flavors found in Gyros, without the pita bread!
(Welcome to anyone who’s coming here today from The Salt Lake Tribune, and thanks to David Burger and Paul Fraughton for this nice feature about me and my blogs!)
This new recipe for Ground Beef Gyro Meatball Lettuce wraps is for everyone who loves the complex flavors of Greek Gyros (pronounced yeer-ohs), but it’s especially for my brother Mark. Since January of this year Mark has lost 36 pounds through a combination of South Beach eating and lots of bike riding, and when the idea first popped into my head to make a lettuce wrap with Gyro flavors, I immediately thought of Mark and his love of Greek food. It might have been a good thing that I had that image of him enjoying this in my mind, because it took Jake and I five tries to get the seasoning for the Gyro meatballs just right. When I came back to the kitchen from taking photos and Jake sheepishly admitted he had eaten quite a few of the meatballs, I knew this final version was a keeper!
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