Tag Archives: Gyro

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Tzatziki Sauce

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 Tzatziki Sauce

Ingredients:

  • 1 cup plain Greek yogurt
  • 1 cup sour cream
  • 3 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1/4 tsp white pepper
  • 1 cucumber, peeled, seeded and diced
  • 1 Tbsp fresh dill, chopped
  • 1/2 tsp salt
  • 2 cloves garlic, minced

Directions:

  1. In a large bowl, mix all the ingredients together with a whisk. Chill in refrigerator for 2 hours before serving.

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Olive oil and lemon juice, pepper and salt.

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Add sour cream and Greek yogurt.

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After peeling the cucumber, slice in half lengthwise. Using a spoon, scrape out the seeds.

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Slice thin strips lengthwise and dice finely.

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Add to the sauce, along with dill.

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Chill for at least two hours in the fridge before serving.

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Serve over gyros or chicken souvlaki (recipe coming soon).

 

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Gyro Meat

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For this gyro meat recipe, you can use 2 lbs. of ground lamb instead of the 1 lb. beef + 1 lb. lamb combination if you want. I was trying to save money since a pound of ground lamb was 6.99 at the store, vs. the 3.50 for the beef. Or instead of beef you can also use pork. Or instead of lamb you can use all beef, etc. etc.

Wringing out the onions in a towel reduces the liquid that seeps out into the meat while it bakes in the oven, thus maintaining the texture of the gyro meat. Processing the meat mixture in a food processor until it is pasty also improves its texture, so the longer you process the better.

After baking the loaf in the oven, LET IT COOL before slicing thin. That will help prevent the meat from crumbling apart as you cut it. I seared the slices in a pan with olive oil and extra salt before serving, because it tastes closer to what I’d order at a restaurant that way. You can also broil the slices in the oven, but I found that searing on a pan was faster if I was just making a couple of wraps for a meal.

Gyro Meat

(adapted from allrecipes.com) – makes 7 x 4 in. loaf

Ingredients:

  • 1 lb. ground lamb
  • 1 lb. ground beef
  • 4 cloves garlic, minced
  • 1 whole onion, chopped
  • 1 tsp dried oregano
  • 1 tsp dried marjoram
  • 1 tsp ground cumin
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp ground pepper
  • 2 tsp kosher salt
  • 7 x 4 in. loaf pan

Directions:

  1. Preheat oven to 325 degrees. Place chopped onions in a food processor. After processing until finely chopped, pour onions onto the center of a heavy duty paper towel (or clean kitchen towel). Gather ends of paper towel and wring out liquid from onions. 
  2. Place onions in bowl with lamb, beef and rest of the ingredients. Thoroughly mix with hands. Place meat mixture into food processor and pulse until meat is pasty. Put meat in loaf pan, packing it tightly, and place loaf pan inside of a water bath. I used a deep casserole dish with a kitchen towel, and filled it with water until it was halfway up the loaf pan (photos below). Bake for 60 minutes or until internal temp. reaches 165 degrees.
  3. Let it cool before cutting thin slices. Sear slices in a pan with olive oil and salt to taste. Serve in a pita wrap with sliced raw onions, tomatoes and tzatziki sauce, or over rice.

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Photo of all the ingredients.

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Preheat oven to 325 degrees. Place chopped onions in a food processor. After processing until finely chopped, pour onions onto the center of a heavy duty paper towel (or clean kitchen towel). Gather ends of paper towel and wring out liquid from onions.

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Place onions in bowl with lamb, beef and rest of the ingredients. Thoroughly mix with hands.

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Place meat mixture into food processor and pulse until meat is pasty.

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Put meat in loaf pan, packing it tightly, and place loaf pan inside of a water bath. I used a deep casserole dish with a kitchen towel, and filled it with water until it was halfway up the loaf pan. Bake for 60 minutes or until internal temp. reaches 165 degrees.

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Let it cool before cutting thin slices. Sear slices in a pan with olive oil and salt to taste. Serve in a pita wrap with sliced raw onions, tomatoes and tzatziki sauce (recipe coming tomorrow), or over rice.

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