Protein-Packed Power
As fall settles in, we’re dreaming of all the goodies the season has to offer. However tempting it may be to swap a balanced meal for a pumpkin cream cheese muffin, it’s vital to ensure you’re receiving sufficient protein in your diet to support your overall health, from muscle repair to bone strength and beyond. To help you fuel your body, we’ve rounded up some protein-packed recipes that can satisfy your comfort food cravings year-round!
“At Massey’s Kitchen, every dish we serve is made fresh with unique ingredients that bring people together. Our protein-packed Greek Gyro Bowl is a perfect example of how we combine wholesome nourishment with bold Mediterranean flavors.”
– Ryan Ottaway, Executive Chef
Massey’s Kitchen’s Greek Gyro Bowl
1
servingIngredients
- 1½ cups
romaine lettuce, chopped
- 1½ cups
iceberg lettuce, chopped
- 1 cup
arugula
- 1 Tbsp.
Greek extra virgin olive oil
- ¼ tsp.
Massey’s Kitchen Grecian dust spice blend (Greek seasoning)
- 5 oz.
gyro meat, prepared (can sub grilled chicken)
- ¼ cup
Kalamata olives, pitted and halved
- ¼ cup
couscous, prepared
- 3 oz.
tzatziki sauce
- ¼ cup
feta cheese
- ¼ cup
marinated onions and tomatoes
- ½ cup
marinated red cabbage
- 1
pita bread
- For the couscous:
- ½ cup
water
- ¼ cup
pesto
- 1 tsp.
salt
- ½ cup
couscous (not Israeli)
- 2 Tbsp.
Greek extra virgin olive oil
- For the gyro meat:
- ½ lb.
ground lamb
- ½ lb.
ground beef
- 2 tsp.
fresh chopped garlic
- ¾ tsp.
sea salt
- ½ tsp.
smoked paprika
- ¼ tsp.
cinnamon
- ¼ tsp.
ground coriander
- ¼ tsp.
ground ginger
- ¼ tsp.
ground cardamom
- ¼ tsp.
ground black pepper
- ¾ tsp.
ground cumin
Directions
To make the couscous, place water, pesto, and salt into a sauce pot and bring to boil. Place couscous and olive oil in shallow metal hotel pan and rub the oil into the couscous.
Pour boiling water mixture over couscous and cover immediately with plastic wrap. Let sit until softened, approximately 10 minutes. Fluff with a fork before serving.
To make the gyro meat, mix ground lamb, ground beef, garlic, and remaining spices in mixer with paddle attachment until very well combined.
Place mixture into a baking pan and press flat, making sure no air gaps are in mixture.
Cover with foil and bake at 350° until internal temperature reaches 165°. Remove from oven and drain off all fat. Slice into thin strips. Can be baked ahead of time and reheated.
Place lettuce blend, arugula,
olive oil, and Grecian dust in stainless steel mixing bowl. Toss until all ingredients are evenly distributed and coated.Place in large bowl in high, tight mound. Place hot gyro meat in a tight pile on the lettuce. Place each of the remaining ingredients in small piles around the meat on the lettuce. Serve immediately.
