This classic gyro wrap is as tasty as it is colourful! Our lemon pepper spice blend is zingy, citrusy, sweet and oh so delicious. Paired with crunchy peppers and drizzled with tangy yogurt dressing, dinner tonight hits all the high notes!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Feta Cheese, crumbled(ContainsMilk/Lait)
Sweet Bell Pepper
Naan Bread(ContainsMilk/Lait, Egg/Oeuf, Wheat/Blé)
Salt and Pepper*
Before starting, preheat your broiler to high and wash and dry all produce. Core, then cut the pepper into 1/2-inch pieces. Peel, then cut the onion into 1/4-inch pieces. Cut the zucchini into quarters lengthwise then into 1/4-inch pieces. Roughly chop the dill. Peel, then mince or grate garlic.
Heat a large non-stick pan over medium-high heat. When pan is hot, add the zucchini and peppers to the dry pan. Season with salt and pepper. Cover and cook, flipping halfway through cooking, until the veggies are a dark golden-brown, 7-8 min. Transfer to a plate and cover to keep warm.
While the veggies cook, stir together the yogurt, dill and feta in a medium bowl until mostly smooth. Season with pepper. Set aside.
Add 1/2 tbsp oil, then the lamb to the same pan. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Add onions, garlic and lemon-pepper seasoning. Cook, stirring occasionally, until onions soften, 3-4 min. Remove from heat. Stir in the charred veggies.
Arrange half the naan on a baking sheet. Broil in middle of oven, until warmed and golden-brown, 2-3 min. Repeat with the remaining naan. Lay one naan in the centre of a clean tea towel. With the help of the towel, fold the naan in half. Transfer the folded naan to a plate and cover with foil to keep warm. Repeat with remaining naan.
Spread the feta-yogurt sauce on both sides of the naan. Top with the lamb-veggie mixture. Divide between plates.