Lamb Meatball Gyro with Yogurt and Mint
1 pound ground lamb
1/4 cup golden raisins, chopped [my note: I used chopped dried apricots]
1/4 teaspoon ground cinnnamon
kosher salt and pepper
1/2 cup bread crumbs
1 large egg, beaten
1 bunch scallions (white and light green parts), sliced
4 pieces flat bread [I used pita bread]
1/2 cup Greek yogurt
2 tablespoons frest mint
Place an oven rack in the second highest position and heat broiler.
Combine the lamb, raisins, cinnamon, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, the bread crumbs, egg and three quarters of the scallions in the large bowl.
Shape the mixture into golf ball-sized meatballs and place on a foil lined baking sheet.
Broil, turning once, until cooked through, 6 to 8 minutes total. [my note: 5 minutes one side, 1-3 minutes the other side]
Divide the flat bread among individiual plates and top with the meatballs, yogurt, mint an the remaining scallions.
We also chopped tomatoes, lettuce, cucumber, bell peppers and avocados to add to the gyros, along with hummus.
Prep time: 20 minutes to prep; 8 minutes to cook, 3 minutes to eat.