I Love Gyros! I just had to try my hand at making them at home…
Pretty straightforward: Pita + Gyro Meat + Tomato + Onion + Feta +
Tzatziki Sauce
The extra large version above was our dinner, but a smaller version would be great for lunch as well… or you could make it into a salad instead of rolling it in a Pita...
Make some Gyros Meat (recipe follows), after cooking slice thinly & sear slightly in a non-stick pan sprayed with Olive Oil. If the meat is cool (not freshly cooked) cook a bit longer in the pan to warm it up nicely.
Have on hand or make ahead some
Tzatziki Sauce (link is to my light recipe).
Slice up some Onions & Tomatoes, crumble up some Feta (I use a Fat Free variety).
Warm the Pita Bread (make your own if you like), I like to warm it in Microwave Tortilla Warmer (see
Toys tab) that's been lined with Paper Towels.
Slather a Pita with Tzatziki, add Gyros Meat & Feta & sliced Onions & Tomatoes, roll it up & enjoy… Mmmm!!
Gyro Meat (loaf style):
I saw two recipes online that sounded good, one was an
Alton Brown recipe, the other was from the
All Recipes site. I kinda combined the two, and changed up the meats, and came up with my own version. Traditionally all kinds of meats can be used, most common in the US is 1/2 lamb 1/2 beef or all lamb.
Ingredients:
1 Medium Onion
1 pound Ground Lamb
1 pound lean Ground Chicken (I use Smart Chicken 99% Fat Free)
1 Tbl Minced Garlic
1 Tbl Dried Marjoram
1 Tbl Ground Rosemary (if whole use 1 1/2 Tbl - it will be ground later)
1 tsp Dried Oregano
1 tsp Ground Cumin
1 tsp Dried Thyme
2 tsp Kosher or Sea Salt
1/2 tsp Fresh Ground Pepper
Preheat oven to 325F.
Grind all the dried spices together in a mortar and pestle.
Mince the garlic.
Rough cut the onion, then process in a food processor until a fine pulp. Remove from processor and use a tea towel to squeeze the juice out of the onion pulp - discard the juice.
Place all ingredients into a food processor and process for about a minute, until a fine mush. Do this in batches as needed.
Place the meat mush in a loaf pan, pushing meat against the bottom and sides of the pan to remove any air bubbles.
Place loaf pan in a water bath and bake 60-75 minutes or until internal temperature reaches 165-170 F.
Remove from oven & water bath, drain off fat, place loaf pan on cooling rack.
Place a foil covered brick on top of the loaf for 15-20 minutes or until the internal temperature reaches 175 F. This is a step suggested by Alton Brown, my temperature never even reached 170 this way, but fully cooked lamb & chicken is 165 so I wasn't concerned. Perhaps this step is not needed… ???
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| Loaf after cooking & cooling... |
The whole house (and even my clothes) ended up smelling like gyros… and I purposefully made mine a day ahead just in case I had a flop… but this was no flop!! Yum!!
