Gyros
Delicious homemade Gyros with tender lamb gyro meat wrapped in pita and topped with fresh ingredients.
Equipment
- Food processor
- loaf pan
- Oven
- Griddle
Ingredients
Gyro Meat
- 1 lb ground lamb
- 1 lb ground beef 80/20
- 1 small onion
- 5 cloves garlic minced
- ¼ cup breadcrumbs
- 1 Tablespoon Dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon Aleppo pepper or sub paprika and a dash of cayenne
- ½ teaspoon freshly ground black pepper
Assembly
- 8 pieces Pita bread warmed
- 1 cup Tzatziki sauce homemade or store-bought
- 3 campari or roma tomatoes sliced
- 1 red onion thinly sliced
- 1 romaine heart finely chopped
- ½ cup feta cheese crumbles optional
- Hot sauce optional
Tzatziki Sauce
- 1 cup Greek yogurt
- 1 clove garlic
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon dried dill weed
- salt and pepper to taste
Instructions
Make Gyro Meat
- Add onion and garlic to a food processor and very finely chop. Add to a bowl along with the ground meat, salt, pepper, bread crumbs, oregano, cumin, and Aleppo pepper. Use clean hands (or wear gloves if desired) to mix and mash the meat together really well, so it holds together densely.
- Press meat mixture into a 9x5 inch loaf pan. Bake at 325 degrees F for about 50-60 minutes, or until the center registers 165 degrees on a thermometer. Set aside to rest for 20 minutes, and then refrigerate for a few hours or overnight if time permits.
- Remove meat from pan (reserve the fat drippings) and cut into thin strips, about ⅛ inch thick.
- Heat a griddle, cast iron or skillet over medium high heat. Add some of the meat drippings or a little oil to lightly coat the bottom of the pan. Once hot, lay the meat slices flat in the hot pan and cook for just 1-2 minutes on each side, until browned and crisp.
- Serve gyro meat in a warm pita, topped with tomato, onion, lettuce, tzatziki, and feta.
Notes
The seasoned raw gyro meat can be kept in the fridge up to one day ahead. Alternatively, cooked gyro meat can be stored in the fridge for 1-2 days before slicing and toasting. Gyros freeze well, add leftover cooked slices to an airtight container and freeze for up to 3 months. Thaw and re-warm before serving. Additional topping ideas include fresh mint, parsley, Kalamata olives, and green bell pepper.
Nutrition
Serving: 1gyroCalories: 525kcalCarbohydrates: 42gProtein: 30gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 92mgSodium: 1241mgPotassium: 603mgFiber: 3gSugar: 4gVitamin A: 1845IUVitamin C: 10mgCalcium: 191mgIron: 4mg
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