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Gyro Mac and Cheese
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Gyro Mac and Cheese

Homemade gyro meat is tossed with pasta in a sauce of yogurt and feta, and topped with a fresh cucumber salad.
Prep Time15 minutes
Cook Time1 hour
Resting time30 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: American, greek, Italian
Servings: 6 servings

Ingredients

  • 1 pound ground lamb
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh marjoram chopped
  • 1 teaspoon rosemary chopped
  • 1/2 onion grated
  • 1 clove garlic grated
  • 1 cup yogurt
  • 1/2 cup grated jack cheese
  • 8 ounces feta get a nice chunk, not pre-crumbled
  • 1/4 cup chopped parsley
  • 1/2 pound pasta I like cellentani for most mac and cheeses
  • 1/2 onion the other half from before, diced
  • 2 to matoes diced
  • 1/2 cucumber diced
  • 1/4 cup chopped parsley

Instructions

  • Spread the ground lamb on a baking sheet and put it in the freezer while you prep all the rest of the ingredients. It should be in the freezer for around 15 minutes. Mix the lamb with the prepped ingredients first with your hands to incorporate, and then in the food processor. Process everything for about 30 seconds in pulses and sometimes longer until the meat becomes more paste like and the ingredients are all well combined, stopping to redistribute as needed.
  • Refrigerate the mixture for 30 minutes. Preheat the oven to 325.
  • Form the meat into a loaf on a sheet pan lined with foil. Bake for around 35 minutes until fully cooked through.
  • Allow to cool for at least 15 minutes if not longer. Slice into thin strips and lay them on a baking sheet. Broil for about 7 minutes paying attention not to burn but to just lightly brown the edges.
  • Mix all of the salad ingredients. Salt to taste and allow to sit at least a half hour before using.
  • Put the yogurt, parsley, and jack into a bowl. Crumble in the feta, making sure to crumble it really well. Use a nice solid piece of feta in water instead of that pre-crumbled stuff for better meltability. Stir well. You want this to be room temperature by the time you add your pasta to it, so let it all sit on the counter while you bring water to a boil for your pasta. You could microwave for 15 second increments, stirring in between each, if you need to help it get to room temperature.
  • When the water comes to a boil, add in the pasta and cook to desired doneness. Strain the pasta reserving 1/2 cup of pasta water.
  • Very immediately add the pasta to the yogurt mixture and stir well. Add in a splash of the pasta water to help the mixture form the sauce. Add more as needed.
  • Break up the gyro into bite sized pieces with your fingers. you will only need about 3/4 of the amount of gyro meat you made. Save the rest of a sandwich! Mix the meat into the mac and cheese.
  • Serve and top with the tomato salad.