Open-Faced Gyro Flatbread Lunch

Serves 4 · 18 min prep · 22 min cook

Ingredients

• 12 oz ground lamb
• 4 oz ground beef
• 4 naan or flatbreads
• 3 tbsp olive oil
• 1 small yellow onion
• 3 garlic cloves
• 1 1/2 tsp dried oregano
• 1 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup plain Greek yogurt
• 1/2 English cucumber
• 2 tbsp fresh lemon juice
• 2 tbsp fresh dill
• 1 1/2 cups cherry tomatoes
• 1/4 red onion
• 1/2 cup crumbled feta cheese
• 2 tbsp fresh parsley

Instructions

1. 1Preheat the oven to 425°F and place a large baking sheet inside to heat. Finely mince the yellow onion and garlic. In a skillet over medium heat warm a tablespoon of olive oil and cook the onion until translucent, about 4 minutes.
2. 2Add the ground lamb, ground beef, remaining garlic, dried oregano, ground cumin, ground cinnamon, kosher salt, and black pepper to the skillet. Cook 6 to 8 minutes, breaking into small crumbles, until browned and fragrant. Drain any excess fat.
3. 3Brush both sides of each naan or flatbread lightly with olive oil. Carefully place them on the preheated baking sheet and bake 4 to 5 minutes until the edges start to crisp and the surface is hot.
4. 4While the flatbreads toast, stir together Greek yogurt, grated and squeezed-dry cucumber, lemon juice, chopped dill, and salt for a quick tzatziki. Taste and adjust brightness with more lemon if needed.
5. 5Remove the hot flatbreads from the oven. Spread a thin layer of tzatziki over each one, leaving a small border the edge so the crust stays crisp.
6. 6Spoon the warm spiced meat mixture evenly over the tzatziki layer. Return the loaded flatbreads to the oven for 3 to 4 minutes so the meat reheats and the flatbread bottoms turn golden and crackly.
7. 7Halve the cherry tomatoes and thinly slice the red onion. Pull the flatbreads from the oven and immediately top with tomatoes, red onion, crumbled feta, and a final scatter of chopped parsley.
8. 8Drizzle each open-faced flatbread with a little extra olive oil and a spoonful of remaining tzatziki. Slice into halves or quarters with a pizza cutter and serve hot as a satisfying midday plate that eats like a gyro pizza.