Homemade Traditional Gyro - Video
I've made Gyro flavored meats for as long as I remember.
I have made burgers, meatballs, and skewered them as well.
But, I say but, I've been looking for a true "Greek Gyro" recipes for quite a while now. So that being said, IMAGINE MY SURPRISE when my very, very good friend over at Birgit's Daily Bytes posted this amazing recipe!
Best recipe ever! Did I mention how easy?
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- 1 lb
- ground beef
- 1 lb
- ground lamb
- 1/2 lb
- ground pork *optional*
- 1/2 c
- plain bread crumbs (not panko)
- 1 Tbsp
- onion powder
- 1 Tbsp
- dried oregano
- 2 tsp
- garlic powder
- 1-1/2 tsp
- 1 tsp
- black pepper
- 16 oz
- container, plain greek yogurt
- 1 medium
- cucumber, shredded (or processed in food processor), strained well
- 3 clove
- garlic, pressed
- 2 Tbsp
- fresh dill or mint ( prefer mint), finely chopped
- 3 Tbsp
- lemon juice
- 1 Tbsp
- olive oil, extra virgin
- salt to taste
1Peel and remove seeds from the cucumber. You can grate the cucumber by hand or use a mini food processor/silver bullet (much easier). Strain in a fine sieve and using the back of a spoon, press as much liquid as you can out. Set aside to continue straining.
In a small bowl, add the remaining of your ingredients except the yogurt. Pressing as much liquid as you can from the cucumber, add to the ingredients in the bowl, stir. Add your yogurt and mix well. Adjust for seasonings. Cover and place in refrigerator till ready to use.
2For the Gyro; Place all your meats and seasonings in the bowl of an electric mixer, fitted with the paddle attachment. Start it off slowly, mix the ingredients together for about 1 minute. After that, turn it up as high as it will go without your meat flying out. Let it go for 3-5 minutes or until your meat looks emulsified and even. I always go the full 5 minutes.
Mold it into a log and placed it on a nonstick baking sheet.
Bake in a preheated 350F oven for 45-55 minutes.
Toast your pita bread in a frying pan using NOTHING but heat. Flip over after about 30 seconds or so...
Lay your toasted pita on a piece of aluminum foil (this is just for dramatic effect, trust me, it looks so darn pretty, plus it helps to roll the stuffed pita)
Add your tzatziki sauce, sprinkle liberally with feta cheese.
Add your veggies of choice (I added chopped green onion, chopped cucumber and various lettuce leaves), then add the now gently browned meat on top.