Speedy Ground Beef Gyro Bowls
with Toasted Pita & Lemon-Labneh Slaw
Cooking time
15 minutes
Servings
4
Calories
730 /serving
Time for a little DIYK (do it yourself, kids!). They can help build these bowls, reimagining the gyro sandwich: ground beef and green pepper with aromatic Greek herbs, a cabbage and greens slaw lusciously dressed with a mixture of labneh, lemon and garlic, and warm pita on the side.
We will send you:
- 510g Canadian-raised lean ground beef
- 180g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 150g Shredded cabbage
- 1 Lemon
- 2 Garlic cloves
- 1 Green pepper
- 120ml Labneh
- 4 Artisanal pita
- 10g Weekend on Mykonos spices (parsley, oregano, dill, onion powder, garlic powder, kosher salt)
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
12 g
Sodium
720 mg
Total Carb
71 g
Sugars
10 g
Protein
46 g
Fibre
12 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve, core and medium-dice the green pepper.
- Juice the lemon.
- Mince the garlic.
Cook the beef & green pepper
- In a large pan, heat a drizzle of oil on medium-high.
- Add ¾ of the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the beef* and green pepper; season with the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
Toast the pita
- Meanwhile, toast the pita directly on an oven rack, 2 to 3 min., until warmed through.
- Transfer to a cutting board and allow to cool; halve the pita.
Make the dressing & slaw
- Meanwhile, in a small bowl, combine the labneh, lemon juice (start with ½), remaining garlic, a drizzle of oil and S&P.
- In a large bowl, combine the cabbage, baby greens and ½ the dressing.
Plate your dish
- Divide the slaw between your bowls.
- Top with the beef and green pepper.
- Drizzle with the remaining dressing.
- Serve the pita on the side (fill with the ingredients if desired). Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
