Kofta Gyros or “meatball pitas w/garlic fries & tzatziki”

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Step 2

On a separate baking sheet, toss the potatoes with the olive oil, 2 tablespoons of the oregano, the red pepper flakes, and a pinch of salt. Arrange the potatoes in an even layer, spacing them apart. NOTE: You might need a second baking sheet here; if your pan is too crowded, your potatoes will steam instead of crisp. No one wants a steamy fry!

Step 3

Roast for 15 to 20 minutes, then flip and roast until the potatoes are crispy but still tender, 15 minutes more. Remove the baking sheet from the oven. Add

Step 4

the remaining 2 tablespoons oregano and the garlic. Toss gently to combine.

Step 5

In a medium bowl, combine the lamb, onion, garlic, parsley, cumin, oregano, red pepper flakes, and a pinch each of salt and pepper. Using your hands, mix well to combine. Coat your hands with a bit of olive oil, then roll the meat mixture into golf-ball- sized balls, placing them on the prepared baking sheet; you will have 12 to 15 meatballs. Bake until the meatballs are crisp on the outside and cooked through, 15 to 20 minutes.

Step 6

To serve, smear the tzatziki onto warmed pitas. Top with lettuce, tomato, and parsley. Add the meatballs. Finish with more tzatziki, pickled onions, and parsley. Serve the fries alongside, with more tzatziki for dipping.

Step 7

In a medium bowl, stir together the yogurt, cucumber, garlic, dill, lemon juice, and salt. Taste and add more salt as needed. Stored refrigerated in an airtight container for up to 1 week.