Emma Rogers and Tyson Bird are junior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.
We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget. We love gyros but didn't realize how easy it is to replicate one at home. Enjoy!
Gyros and fries
Estimated cost per serving: $3.25
| Ingredients bought for this recipe | Ingredients we had on-hand |
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| Equipment used | |
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Directions
1. Preheat the oven to 450°. Slice the potatoes into fry shapes. We went for about 1/4" but you can cut them as thin or thick as you like — just be sure to check for doneness when baking.
2. Toss the potatoes with 2 tbsp vegetable oil and some salt. Crumple up a big piece of aluminum foil and flatten it (not all the way) on the baking sheet. This allows hot oven air to get under the fries. Arrange the fries so they do not overlap.
3. The potatoes should bake for 30-40 minutes, depending on thickness and quantity. This is the perfect amount of time to prepare the gyros.
4. While the potatoes bake, prepare the meat. Combine the ground beef with onion, salt, pepper and one egg until the egg is fully incorporated. Shape into approximately 1" balls.
5. Heat the large skillet over medium-high heat. Place about eight or nine meatballs at a time in the pan (don't crowd it) and allow to cook for 3-5 min per side. We like to cut one in half before removing them from the heat, just to make sure they are fully cooked.
6. Remove the meat from the pan and place onto a plate lined with paper towel. Cook the remainder of the meat while you prepare the other ingredients.
7. Slice the onion and tomato. We went for large pieces, but diced/chopped would be just as good. Split the pita (if necessary) and place in the oven with the fries for just a few minutes to get warm.
8. Remove the fries from the oven and cover them with salt, cheese and garlic (optional).
9. Fill the pita with meat, tzatziki, tomato, feta and onion. You could also add cucumber, olives, hummus or lettuce. Serve with fries and a side of tzatziki dip.
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