This downright comforting dish combines crispy waffle fries tossed in oregano and lemon juice, piled high with gyro spiced lamb, tzatziki, tomatoes, onions, kalamata olives and feta cheese. It’s a Greek food lover’s dream made at home.

If you don’t have a spit to cook real gyro at home (and I’m assuming most of us don’t), a skillet works fine here. The ground lamb is browned with tons of spices and garlic to really give you all the flavours that come from gyro, but with none of the hassle. My only tip is to serve this hot and with lemon wedges. Squeeze the lemon over top of the lamb and fries. It gives this dish a nice brightness. Enjoy!

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Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 4

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Ingredients:

For the tzatziki:
½ English cucumber
1 cup plain Greek yogurt
1 clove garlic, minced finely
1 Tbsp chopped dill
1 Tbsp fresh lemon juice
2 pinches of salt

For the gyro spiced lamb:
1 lb (454 g) ground fatty lamb
4 cloves garlic, minced
2 tsp dried oregano
1 tsp dried thyme
¼ tsp coriander
¼ tsp cumin
1 tsp salt
¼ tsp black pepper

For the waffle fries:
1 package (22 oz or 623 g) frozen waffle fries, baked or fried as per package instructions
1 Tbsp fresh lemon juice
½ tsp dried oregano
½ tsp salt

Diced tomatoes
Sliced red onions
Crumbled feta cheese
Torn kalamata olives
Chopped dill
Lemon wedges

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Directions:

For the tzatziki:
1. Peel and cut the cucumber in half, length wise.
2. Using a spoon, scrape out the seeds of the cucumber and discard. Then grate the cucumber on the large hole of a box grater.
3. Place the grated cucumber in clean tea towel and sprinkle with a few pinches of salt. Allow the cucumber to sit and release its water.
4. After 10 minutes, pull the corners of the tea towel together and wring out as much of the water as possible.
5. Place the cucumber in a bowl and combine with the yogurt, garlic, dill, lemon juice and two pinches of salt.
6. Set aside in the fridge until you’re ready to serve.

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For the gyro spiced lamb:
1. In a large skillet over medium heat, start to brown the ground lamb while breaking it up. It will begin to release its fat.
2. After 1-2 minutes, mix in the garlic, oregano, thyme, coriander, cumin, salt and pepper.
3. Continue to brown the lamb for another 7-8 minutes until cooked through.
4. Drain off most of the excess fat from the lamb.

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For the waffle fries and plating:
1. As soon as the waffle fries come out of the oven or fryer, toss with lemon juice, oregano and salt in a large bowl.
2. Transfer the fries onto the serving dish. I used a skillet because I thought it was cool.
3. Top the fries with dollops of tzatziki. Pile the lamb on top and garnish with as much or as little diced tomatoes, sliced onions, crumbled feta, torn kalamata olives and chopped dill as desired.
4. Serve immediately with lemon wedges! Enjoy!

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100x100_Danielle-Oron Danielle is a chef, bakery owner, and food blogger who thinks she’s Korean, but is actually Israeli. Also, Danielle does not eat like a lady.