Category Archives: Gyro

Almond Flour Cheese Biscuits

Recommended blends: Chesapeake, Creole, Gyro, Ranch, Tuscan/Tuscan Heat

Makes 12 biscuits

2 tbsp District Spice blend (see above for recommended blends)
1.5 cups almond flour
2 tsp baking powder
1 tsp salt
6 oz shredded cheese (cheddar or Monterey jack)
2 eggs
1/2 cup sour cream or Greek yogurt (plain, full fat recommended)
4 tbsp butter, melted

  1. Pre-heat oven to 400F
  2. Mix together District Spice blend, almond flour, baking powder, and salt.
  3. Stir in shredded cheese.
  4. Add in eggs, sour cream (or yogurt), and butter.  Mix until well incorporated.
  5. Grease a cupcake tin (or use silicon or nonstick).  Divide batter evenly among 12 cupcake spaces.
  6. Bake for 15-25 minutes, until cooked through and tops are slightly browning.
  7. Remove from oven, and let sit until cool enough to handle.  Remove from tin, and serve.

biscuits dry
Dry ingredients (Creole blend)

biscuit dough
Biscuit dough (Creole blend)

biscuits
Creole biscuits, ready to serve!

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Roasted Radishes

Recommended Blends: Adana, Gyro, Montreal, Ranch, Tuscan/Tuscan Heat

Serves 4

2 tbsp preferred District Spice blend
2 tbsp olive oil
2 lbs radishes, quartered
1 tsp salt
2 oz shredded Parmesan cheese

1. Pre-heat oven to 400F.  Toss radishes with olive oil, salt, and District Spice blend. Spread on baking sheet.
2. Bake at 400F for an hour, or until cooked through
3. Toss with Parmesan cheese.
4. Serve hot.

Pan Sauteed Shrimp

Recommended blends: Chesapeake, Chili Dust, Creole, Currying Favor, Gyro, Montreal, Sriracha, Tuscan, Tuscan Heat

1 tbsp District Spice blend (start with 1 tsp for Sriracha)
1 lb medium-sized raw shrimp (tails removed)
2 tbsp olive oil

  1. Add olive oil to pan, heat until almost smoking
  2. Add shrimp to oil and stir, cooking until slightly pink
  3. Sprinkle on District Spice blend, and continue stirring until shrimp is cooked (opaque)
  4. Optional: Add a dash of salt

Roasted Brussels Sprouts

Recommended blends: Gyro, Montreal, Tuscan/Tuscan Heat

Makes approximately 6-8 servings

1 tbsp District Spice blend
1.5 pounds Brussels sprouts, halved
3 tbsp olive oil
1 tsp salt (optional)

  • Pre-heat oven to 425 degrees Fahrenheit
  • Toss Brussels sprouts with olive oil and District Spice blend until coated.
  • Spread Brussels sprouts on a baking sheet.  Sprinkle on salt, as desired.
  • Bake for 20-25 minutes, until roasted.  Serve hot.

Brussels sprouts before oven (Montreal blend):
bsproutprep.jpg

Finished Brussels sprouts (Montreal blend):
bsproutsfin

District Spice Hummus

Recommended blends: Chesapeake, Chili Dust, Creole, Currying Favor, Gyro, Ranch, SouthWest, Sriracha, Taco/Taco Heat, Tuscan/Tuscan Heat, Za’atar

1 tbsp District Spice blend (see above for recommended blends, use 1/2 tbsp for Sriracha), plus 1 tsp for garnish (1/2 tsp for Sriracha)
2 cans (15 oz each) chickpeas
3 tbsp tahini
2 tbsp olive oil
Juice from 1/2 lemon
1 tsp salt

  1. Drain chickpea cans, saving the reserve for use later.
  2. Combine District Spice blend of choice, chickpeas, tahini, olive oil, lemon juice, and salt in a blender or food processor, and puree.  While mixing, incrementally add chickpea reserve chickpea until you reach your desired creamy consistency.  Throw away unused liquid.
  3. Transfer to bowl, and lightly sprinkle 1 tsp District Spice blend over top for garnish. Serve, or chill for later use.

ranchhummus.jpg

Mediterranean Chickpea Salad

Makes 4-6 servings

1 1/2 tbsp District Spice blend (Gyro, Tuscan, or Tuscan Heat)
31 oz (2 cans) Chickpeas
1/2 red onion, chopped
1/2 cup sun-dried tomatoes, chopped
2 tbsp olive oil
2 tbsp balsamic vinegar
Salt and pepper, to taste

  1. Strain chickpeas, add to mixing bowl.
  2. Add red onion, sun-dried tomatoes, District Spice blend, olive oil, and balsamic vinegar.  Toss thoroughly.  Add salt and pepper to taste and toss.  Keep refrigerated until ready to serve.

Mediterranean Chickpea Salad

 

Gyro

Serves 8-12

3 tbsp District Spice Gyro blend
1 lb 85/15 ground beef
1 lb ground lamb
1 tsp kosher salt

Place ground meats in the freezer for 30 minutes before starting. This ensures the fats will remain suspended within the loaf while mixing which helps keep the meat from drying out during cooking.

Pre-heat oven to 300 on Bake. Combine all ingredients until well-blended. Place a sheet of tin foil on a rack in a baking pan.

Form the meat into a mound and place on tin foil, and place in oven. This will allow the fat that cooks off to drip and move away from the meat.

Bake for two and a half hours.

Slice/shave thin pieces off the mound and serve with pita, cucumber, tomatoes, onions, and tzatziki.