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gyro nachos

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There is this really amazing little Middle Eastern restaurant that is so close to where I work, I can see it from my office window. Their lunch menu is full of delicious classics like falafel sandwiches, gyros and kebabs. We hit it up a few weeks back, and I was immediately drawn to the specials board where something called “Pita-chos” were listed for $7.99. Pita? Nachos? What the what!? I jumped all over that and ended up getting this amazing plate set before me a few minutes later.

The iPhone photo doesn’t do them justice. They were awesome. Crunchy pita chips topped with gyro meat, tzatiki and all the standard gyro toppings. I knew from the first bite this was something I just had to recreate at home.

Like most American homes, my kitchen does not include gyro meat machine/spindle/cooker thingy (technical term). And beyond the lack of necessary equipment, I wanted my version of these nachos to be a little less heavy on the lamb. As you can tell in the pic from the restaurant, the gyro meat was the star of the dish, but I much prefer meat to play a supporting role. So in place of the mountain of gyro meatliciousness, I sprinkled on some Greek-flavored ground lamb. With less meat, I could focus on upping the beautiful, brightly-colored veggies, which I think make the dish!

This recipe makes a lot of nachos. It could easily serve four people for a fun, finger-food dinner or serve a small army as appetizers. Or, you know, serve two, very hungry Johnstons who stuff themselves sick. This recipe makes two plates the size of the one in the photos. I think these would make an awesome twist on the standard nachos for your next Stanley Cup playoffs viewing party. For example.

I think I might actually like these better than regular nachos. I feel like I’m cheating on Mexican food by saying that, but, damn, these ‘chos be rockin’.

gyro nachos

gyro nachos

Yield: 4-8 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

This recipe makes a lot of nachos. It could easily serve four people for a fun, finger-food dinner or serve a small army as appetizers.

Ingredients

  • 1 pound ground lamb
  • 1 tablespoon Cavender's Greek Seasoning
  • 1 tablespoon dried oregano
  • 4 whole wheat pitas
  • Cooking spray
  • 1 batch Ten Minute Tzatziki
  • Favorite gyro toppings (chopped cucumber, chopped tomatoes, crumbled feta, sliced black olives, chopped parsley, diced red onion)

Instructions

  1. Preheat oven to 425°.
  2. In a large skillet, brown ground lamb with Cavender's and oregano over medium low heat until cooked through. Remove from skillet and drain on paper towels. Set aside.
  3. Pull apart the two sides of each pita (so they are only "one ply") and using a pizza cutter, slice each into eight triangles. Arrange in one layer on a baking sheet, spray with cooking spray and bake in preheated oven for 10-12 minutes, or until crispy and brown.
  4. To assemble nachos, layer pita chips on a plate, top with lamb, tzatziki and favorite toppings.

 

What’s your go-to lunch spot?

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

Leave a Reply

12 Responses
  1. I would like these to be on my kitchen table when I get home from work please.

    I’m not sure who’s going to be more excited by this recipe me or my boyfriend…either way, it’s on the must make soon list!

  2. Maija

    OMG stop. So much yum on my computer screen. This is definitely going to positively impact my grocery store trip tonight!

  3. Man, this makes me miss the Greek place right down the hill from the College of Music at my alma mater. Gyros are my faaaavorite. Ever tried making pita fries? Top with a little cinnamon and some honey, they’re deliiiiiicious.

  4. Karen

    I can’t wait to try this! I have some lamb in the freezer from a friend of outs and my hubs is still on the fence about lamb. I know we both love Greek food, so this should be a home run! To make it even tastier I think we’ll grill the pitas. A little brush of olive oil and a sprinkle of sea salt…mmmmm!

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