Lamb Gyros (Doner Kebab) fast & easy recipe for your instant pot

LAMB GYROS (DONER KEBAB)

Yes, it does taste like real gyros. Yes, you use your pressure cooker for it. Yes, you will indeed question your choice and my sanity when it emerges from the pressure cooker in a brown-gray lump that could definitely benefit from browning. No, you won’t care about any of that once you taste it. I make this in the pressure cooker as well as the oven. The pressure cooker version is a lot more moist and juicy. This recipe is definitely a fan favorite, and once you make it, you may have your own fans raving about it.

{ Serves 4 }

ACTIVE TIME:15 minutes

FUNCTION:Pressure/Manual (High)RELEASE:NaturalTOTAL TIME:1 hour 20 minutes

Dietary Considerations: Grain-Free, Gluten-Free, Egg-Free, Nut-Free, Soy-Free, Dairy-Free, Paleo, Low-Carb

1 small red onion, coarsely chopped

6 garlic cloves

1 pound ground lamb

2 teaspoons ground marjoram

2 teaspoons dried rosemary

2 teaspoons dried oregano

2 teaspoons salt

2 teaspoons black pepper

2 cups water

FOR SERVING

4 pitas, cut in half

2 large tomatoes, quartered

1 cup sliced cucumber

½ cup thinly sliced red onion

 Tzatziki

1. In the bowl of a food processor, combine the onion and garlic. Process until finely chopped.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the ground lamb and the onion mixture. Add the marjoram, rosemary, oregano, salt, and pepper. Beat the mixture until it is sticky. (Don’t skip this step, or you’ll have a hamburger with seasoning—not a smooth gyro loaf.)

3. Pour the water into the bottom of the Instant Pot. Place a steamer rack in the pot. Place a piece of aluminum foil on the rack.

4. Divide the meat mixture into two equal pieces and shape them into loaves. Place the loaves on the foil, leaving enough space on the sides for steam to circulate.

5. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 15 minutes. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released. Remove the meat loaves from the pot and set them on a platter. Cover with foil, then place a heavy object on top to compress them (I use a cast-iron skillet with three cans of beans in it). Let stand for 30 minutes.

6. Thinly slice the meat loaves and serve with pita, tomatoes, cucumber, sliced onion, and tzatziki.