Gyro Meat with Tzatziki Sauce
Greek Gyro's remind me of late-summer days at the state fair. I make this frequently. The only difference is that I use half ground beef to keep down cost. My family loves it and I rarely have leftovers.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 | medium onion, finely chopped or shredded |
| 1 tablespoon | olive oil |
| 2 pounds | lamb |
| 2 tablespoons | finely minced garlic |
| 1 tablespoon | dried marjoram |
| 1 teaspoon | dried oregano |
| 1 teaspoon | dried thyme |
| 1 tablespoon | dried ground rosemary |
| 1 teaspoon | dried basil |
| 2 teaspoons | kosher salt |
| 1/2 teaspoon | freshly ground black pepper |
| Tzatziki Sauce: , recipe follows | |
| 16 ounces | plain greek yogurt |
| 1 | medium cucumber, peeled, seeded, and finely chopped |
| pinch kosher salt | |
| 4 cloves | garlic, finely minced |
| 1 tablespoon | olive oil |
| 2 teaspoons | red wine vinegar |
| 5 to 6 | mint leaves, finely minced |
Directions:
Directions
Heat olive oil in saute pan. Process the onion in a food processor for 10 to 15 seconds and turn into the heated olive oil. Cook until translucent but not browned.
Return the onion to the food processor and add the lamb, garlic, marjoram, oregano, thyme, rosemary, basil, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
To cook in the oven as a meatloaf, proceed as follows:
Preheat the oven to 325 degrees F.
Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
To cook on a rotisserie, proceed as follows:
Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
Preheat the grill to high.
Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
Tzatziki Sauce:
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the greek yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
Source: foodnetwork.com
