well you know i always make something out of leftovers. i did not have to buy the ingredients for this recipe: i already have them.
let's make some improvised lamb gyros!
Recipe for 3.
2 cups cooked lamb from Easter leftover, cut into strips
1 large red or yellow onion, chopped in chunks
2 red bell peppers, deseeded and cut into strips
1/2 T dried parsley
Pinch of dried dill weed
1/2 t cracked black pepper
3-5 T olive oil
3 Greek pita bread. I trust gmo-free Papa Pita® brand
2/3 cup crumbled feta cheese
Herb Dip. Inspired by Ina Garten's Herb Dip.
8 oz Arla® herbs and spices-flavored cream cheese; room temp
1/2 cup sour cream
1/2 cup mayonnaise
4 scallions, white and green parts inc., finely chopped
1/2 T dried parsley leaves
1/2 t dried dill weed
1/2 cracked black pepper
Make the herb dip first.
Place all the ingredients for dip in a a large bowl and blend/mix until well combined. Set aside.
Preheat a large, heavy bottomed pan (not non-stick) on high heat until smoky. Add cooking oil and preheat until the oil looks like it's 'boiling'.
Carefully dump the onion and bell peppers on the pan and saute/stir fry for 3 minutes on high heat.
Add the lamb meat, herbs and seasoning. Continue sauteing/stir frying; add at least 2 T olive oil (optional). 5 minutes on high heat.
Turn off heat
Warm the pita bread in a toaster oven or a flat preheated pan.
Place on a plate and assemble filling and sauce like in the picture above.
Sprinkle with dried parsley.