Jeff Mauro joined "Good Morning America" to whip up his best takeout fakeout and help create a homemade version of your favorite grab-and-go Greek food.
Check out his full recipe below for his take on gyros with french fries and a dippable side of dressing.
Ingredients
Lamb:
1 tablespoon olive oil
2 pounds ground lamb
Kosher salt and freshly ground black pepper
1/2 red onion, minced
1 teaspoon dried oregano
4 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons dry red wine
Feta Mint Tzatziki:
1 English cucumber
Salt
1 cup whole-milk Greek yogurt
1/2 cup crumbled feta cheese
1 clove garlic, minced or pressed
2 tablespoons minced fresh mint
Cucumber Tomato Relish:
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
2 firm tomatoes, seeded and diced
1 English cucumber, seeded and diced
1/2 red onion, diced
Freshly ground black pepper
Directions
4 non-pocket pitas, oiled, seasoned and lightly griddled on each side.
For the lamb: In a large skillet, heat the oil over medium-high heat. Add the lamb, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes. With a slotted spoon, remove the lamb and reserve. Lower the heat to medium and saute the onions in the lamb juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant. Season. Add the tomato paste and cook until it caramelizes. Deglaze with the red wine and scrape any bits up that have adhered to the pan. Add the lamb back in, stir and set aside.
For the tzatziki: Grate the cucumber on the large holes of a box grater and place in a fine-meshed strainer or cheese cloth fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, feta, garlic and mint. Adjust the seasoning if necessary.
For the cucumber tomato relish: Toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and adjust the seasoning if necessary. Cover and let sit at least 1 hour to marry the flavors.
For the sandwich build: Smear the tzatziki on the pitas, then place on the lamb and top with cucumber tomato relish.
Ingredients
2 quarts peanut oil, for frying
3 medium russet potatoes, skin on, cut into 1/4-inch fries
Kosher salt
Directions
Heat the oil to 350 degrees in a 5- or 6-quart Dutch oven over medium heat or use a deep fryer. Working in batches, fry the potatoes until golden brown, 8 to 10 minutes. Place on a sheet pan fitted with a wire rack to keep crispy and immediately season with salt.
Ingredients
1 cup mayo
2 tablespoons diced hot giardiniera
1 teaspoon Dijon mustard
2 tablespoons ketchup
1/4 teaspoon granulated garlic
Directions
Mix all ingredients together. Season to taste with salt and plenty of cracked black pepper.