Gyro and Sauce Recipe for Beginners

Gyros

 (double this recipe to feed 6)

 

  • Obtain pita bread
  • 1/2 onion, cut into chunks
  • 1 pound ground lamb
  • 1 pound ground beef
  • 1 tablespoon minced garlic

(1st time did 1.5 ground, .5 breakfast sausage)

  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon dried marjoram
  • 1 teaspoon ground dried rosemary
  • 1 teaspoon ground dried thyme
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon caldo de pollo

MEAT

  1.    Preheat oven on bake to 325 degrees F (no convection)

 2.     Place the onion in a food processor. Put chopped onion onto the center of a paper towel, gather up the ends of the towel, and wring out over sink.

 3.     Cube semi-frozen ground meat and add to food processor, making finer ground

 4.     Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with hands until well combined.

 5.     Place the meat mixture back into the food processor, until it feels tacky. It should ball together towards the end of processing.. (make all ingredients blend together into almost one solid color)

 6.     Pack the meat mixture into glass baking dish, making sure there are no air pockets.

 7.     Line a roasting pan (metal) with a damp kitchen towel.

 8.     Place the glass dish pan inside the roasting pan on the towel, and place into the preheated oven. Fill the roasting pan with water to reach at least halfway up the side of the glass dish (the more meat below waterline the better).

 9.     Bake until 165 degrees F on thermometer. Pour off accumulated fat

 10.  Cool slightly before slicing thinly and serving.

 SAUCE

  • 1 cup sour cream or greek yogurt
  • ½ peeled grated cucumber
  • 1/2 teaspoon chopped fresh dill ( I overdid it the first time)
  • 1/4 teaspoon prepared mustard (I overdid it the first time)
  • 1/2 teaspoon garlic powder
  • Salt n pepper

Add ‘em all and  CHILL in refrigerator at least one hour before serving. That’s important.

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