Thursday, May 23, 2013

Mark Sisson's Gyro Taco Salad

I love to peruse the internet for new recipes, and I'm assuming you enjoy doing the same if you're reading this. Maybe I'm in the minority, but I love buying cookbooks just as much. While my purchasing has probably slowed over the years, there are definitely a few tomes that I was excited to buy and that now hold a cherished spot in my collection.

I really enjoy my Primal Blueprint cookbooks, for example, and can't wait to get my hands on Primal Cravings when it comes out next month. I got excited when Mark Sisson posted teaser recipe to his Facebook wall the other day, and thought I'd give it a go.

The caveman loves tzatziki and lamb, so I figured he would adore this one. And I was right! He eagerly polished off a second portion.

I really liked the guacamole, but felt the meat needed more spice. I'm sharing the recipe as it's written, but recommend you up the garlic (either add more cloves or add some garlic powder), and use a liberal hand with the salt shaker!

The guacamole will definitely be a repeat for me, and I think I'll revisit the lamb down the line and come up with my own seasoning. From reviews on Mark's Daily Apple, at least one person agreed with my thoughts on the meat, but many said they loved it as written. Would love to hear what you think if you try this one...

Mark Sisson's Gyro Taco Salad
from Primal Cravings (Mark's Daily Apple)

taco salad:
2 lbs. ground lamb
1 large yellow onion, diced
4 garlic cloves, minced
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. ground coriander
1⁄2 cup chicken stock
1 tbs. lemon juice
salt to taste
3 heads romaine lettuce

In a large sauté pan, brown the lamb. Once the lamb looks about halfway cooked through, add the onion and garlic. Continue to cook until onion is softened. Add the oregano, thyme, coriander, chicken stock, lemon juice, and salt. Cook about 5 minutes more, until the stock has reduced a bit.

Chop the romaine lettuce and serve with gyro meat and a spoonful of tzatziki guacamole. Garnish as desired (I think some tomatoes are a must!)

tzatziki guacamole:
2 ripe Haas avocados
1 English cucumber
1 tbs. each fresh mint and dill
1 tbs. lemon juice
Salt to taste

With a cheese grater, shred the cucumber with a box grater over a tea towel.

Twist the tea towel up and squeeze it over the kitchen sink to remove excess water from cucumber.

Blend avocados, squeezed cucumber, mint, dill, lemon, and salt in a food processor until smooth.

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