I had this idea to take all the flavors of a lamb gyro and make it a fancy pants dinner plate, so here are the elements of a lamb gyro “deconstructed” with golden beets added for extra visual flair and a little sweetness. I also thought it would be nice to add a little (or a lot) Humboldt Apothecary Relax 3:1 CBD:THC tincture for an extra chill dinner party : ) If there’s going to be dancing after, replace the Relax tincture with Humboldt Apothecary Uplift
Serves 4 people
- 2 cups of cooked whole wheat couscous
(if you can’t find whole wheat, okay to use regular)
- 1 red onion
- 1 carrot
- 1 bell pepper
- 2 celery sticks
- 1 cucumber
- 1 cup of red wine or white wine vinegar
- 2 golden beets
- 1 orange
- 1 lemon
- 1 cup of full fat Greek yogurt (okay to use nonfat)
- 1 lb of ground lamb
- 1 bunch of fresh mint diced
- 1 bunch of fresh dill diced
- *Humboldt Apothecary Relax Tincture(1 Drop equals .21 mg CBD: .07 MG THC)
½ cup of grated Parmesan or Myzithra* cheese*
- 3 medium eggs
- 1 teaspoon of ras el hanout **
- 1 teaspoon of garlic powder
- 3 teaspoons of kosher salt
- Olive oil
45 mins to 1 hour to prepare
- Mix lamb, grated cheese, three eggs, half of the mint, and ras el hanout spice in a mixing bowl.
- From the mixture, form mini meatballs with your hands and lay them out on a parchment lined baking sheet.
- Pre heat oven to 350 degrees and bake for 30-35 minutes.
- In a shallow baking pan, place trimmed beets between slices of salted orange, and add half a cup of water. Cover with foil and bake for 20 minutes at 350 degrees.
- Zest lemon for garnish. Set aside.
- Dice half of the onion, the carrot, the bell pepper and the celery and sauté until translucent.
- Add sauté to your cooked couscous with half of the diced fresh dill, one teaspoon of kosher salt, and the juice of half a lemon. Set aside.
- Cut the rest of the red onion into “half moons” and place in bowl or pan, without enough room for 1 cup of water (do not add water yet).
- Heat a half a cup of water and a half cup of vinegar together to boiling and pour over the read onions. Set aside.
- When beets are finished cooking, remove from oven, peel and cut into circles. Set aside.
- Mix yogurt with remaining fresh dill, ½ of the cucumber grated, 1 teaspoon of salt, the juice of half a lemon, garlic powder and 1-6 ML (Drops) Humboldt Apothecary Relax Tincture. Set aside.
- Pack half a cup of couscous pilaf into a “mold” (anything will do: a shallow 1-2 cup measuring cup, or even the plastic container from the grated cheese). Turn over and empty into middle of the plate.
- Surround couscous pilaf with golden beet rounds and thin slices of the remaining cucumber.
- Top with 5-6 mini meatballs.
- Top that with dollop of yogurt sauce.
- Garnish with pickled red onions and lemon zest.
- Repeat on 3 more plates and serve. Enjoy!
*If lamb bugs you out, substitute 1 lb of ground turkey or chicken and a ½ pound of diced white mushrooms for moisture.
*Vegetarians substitute baked falafel for lamb meatballs. 2 cups of dry garbanzo beans, soaked for 12-24 hours and diced in food processor, one bunch of diced parsley, 1/2 teaspoon baking soda, , ½ cup of garbanzo flour, ½ cup of tahini, one teaspoon garlic powder, ½ a bunch of fresh mint diced, ½ bunch of fresh dill diced, juice of half a lemon. Mix thoroughly and form mini balls. Brush with olive oil and bake like the meatballs.
*Humboldt Apothecary Relax Tincture
Originally posted on shakeyourcookie