How to make a Gyro (YEE-RO) Episode 35
Ok, I agree I could have spent some more time making this photo look better. However, it makes up in taste. I don’t usually eat lettuce on Gyro’s I grew up in Chicago and usually ate at Little Diana’s because they would serve underage at the time. Anyway, a gyro plate was just meat onions and tzatziki sauce. The only gyro I can get in Central Pennsylvania is with frozen meat. Anyway, this is pretty easy to make and taste great. Don’t wait for your local Greek Fest and surprise your friends. Enjoy!
Ingredients
Meat:
- 1lb ground lamb (I prefer all lamb!)
- 1lb ground beef
- 1 t salt
- 1 t cumin
- 1T oregano
- 1t ground rosemary
- 1t marjoram
- 1t-1 T fresh garlic
- 1/2-1 C onion
Tzatziki Sauce:
- 2 Cucumbers grated
- 1/2 t salt
- juice of 1/4-1/2 a lemon
- 2 cloves of garlic
- 17.6 oz of Greek Yogurt
- 1 t of fresh dill
- ground black pepper to taste
Instructions
Meat:
- puree onion and squeeze out water
- blend all ingredients in food processor until a smooth paste
- cook in 9X5 pan
- place in water bath
- cook at 325 for 1 hour 15 minutes
- let cool for 10 minutes
- slice and brown in hot olive oil
Tzatziki Sauce:
- peel and grate cucumbers (remove seeds if needed)
- add salt to cucumbers and let set for 5-10 minutes
- remove water from cucumbers by squeezing in dry towel
- add rest of ingredients and mix
- Chill for at least 4 hours to overnight
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