"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 04-24-2014, 09:15 PM   #1
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,411
Homemade Gyros with Tzatziki Sauce

Gyros
Serves 4

Ingredients:
  • 1 lb ground lamb
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 tbsp dried oregano
  • 1 tbsp dried marjoram
  • 1/4 tsp cayenne pepper
  • 1/2 tsp onion powder
  • 2 cloves of garlic, finely minced

Toppings: chopped tomatoes, thinly sliced onions, cucumber tzatziki sauce (recipe follows)

Preparation:
Preheat oven to 375F

Mix all ingredients well and form into an elongated egg-shaped loaf. Place on a nonstick roasting rack with foil underneath to catch any drippings. Bake 45-60 minutes, or until the internal temp is 160F.

Cover with foil and let stand for 5 minutes. Slice thin and serve on warm pita folds with chopped tomato, onion, and tzatziki sauce. For an authentic restaurant style touch, you can wrap them in foil for easier eating.


Tzatziki Sauce

I usually make tzatziki a day ahead of time, as it helps the flavors develop.

Ingredients:
  • 1 16-oz container of plain Greek yogurt
  • 1 English cucumber, peeled and shredded with a box grater
  • 1 clove garlic, finely minced
  • 1 tbsp olive oil
  • Juice from half a lemon
  • 1 tsp dried dill
  • 1/4 tsp salt, or to taste

Preparation:
Lightly salt the shredded cucumber and let sit for 20-30 minutes. This will help pull excess water out of it. Wrap the cucumber in a paper towel and squeeze out as much water as possible.

Mix everything together and let sit in the fridge for at least 2 hours or overnight.


__________________

__________________
Steve Kroll is offline   Reply With Quote
Old 04-24-2014, 09:18 PM   #2
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,860
Yum! I will definitely be making this! Thanks :-)
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 04-24-2014, 09:23 PM   #3
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,104
Ooh, there it is! Thanks, Steve, C&P!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 04-24-2014, 09:30 PM   #4
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
I gotta try this!

I wonder how it would be as grilled lamburgers or lamb sliders in mini pita pockets!
__________________
Aunt Bea is offline   Reply With Quote
Old 04-24-2014, 09:36 PM   #5
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,954
Oooo I saw this on the WFD thread the other day. Tantalizer and teaser it 'twas. Glad you posted the recipe now. Thanks.
__________________
Whiskadoodle is offline   Reply With Quote
Old 04-24-2014, 09:41 PM   #6
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,155
Looks great and the recipe sounds really nice.
__________________
My YouTube cooking channel
powerplantop is offline   Reply With Quote
Old 04-24-2014, 11:19 PM   #7
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,411
Quote:
Originally Posted by Aunt Bea View Post
I gotta try this!

I wonder how it would be as grilled lamburgers or lamb sliders in mini pita pockets!
Both would be good.

If making it as lamb burgers, I would cut back on the amount of salt to maybe half. The amount of salt in the recipe seemed like a lot to me at first, but then I realized 1.) I don't use much salt on any other part of the sandwich, and 2.) the saltiness is a big part of what makes them taste authentic. Restaurant gyros are salty as can be.

When I was first putting this recipe together, I tried a number of other recipes posted online. Most fell flat in the flavor department. So I played around with the spices until I came up with this combination. I think it's pretty authentic. So if you make it, please let me know what you think.
__________________
Steve Kroll is offline   Reply With Quote
Old 04-24-2014, 11:28 PM   #8
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,104
Do you double grind the meat, Steve? The gyro meat we have had seemed pretty finely ground, but I've never bought fresh ground lamb.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 04-24-2014, 11:36 PM   #9
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,411
Quote:
Originally Posted by Dawgluver View Post
Do you double grind the meat, Steve? The gyro meat we have had seemed pretty finely ground, but I've never bought fresh ground lamb.
I don't double grind it. I've used recipes that call for putting everything into a food processor and turning into puree, but I've found that results in a weird texture. On top of that, it just makes more things to clean up, and I promised Cave76 this would be simple.

I choose instead to mix it well by hand. And I do mean by hand. You have to get your fingers in there and mush it all together good.
__________________
Steve Kroll is offline   Reply With Quote
Old 04-24-2014, 11:39 PM   #10
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,104
Thanks!
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Reply

Tags
homemade, lamb, recipe, sauce

Homemade Gyros with Tzatziki Sauce [SIZE="4"][B]Gyros[/B][/SIZE] Serves 4 [B]Ingredients:[/B] [LIST] [*]1 lb ground lamb [*]1 1/2 tsp kosher salt [*]1/2 tsp ground black pepper [*]1 tbsp dried oregano [*]1 tbsp dried marjoram [*]1/4 tsp cayenne pepper [*]1/2 tsp onion powder [*]2 cloves of garlic, finely minced [/LIST] Toppings: chopped tomatoes, thinly sliced onions, cucumber tzatziki sauce (recipe follows) [B]Preparation:[/B] Preheat oven to 375F Mix all ingredients well and form into an elongated egg-shaped loaf. Place on a nonstick roasting rack with foil underneath to catch any drippings. Bake 45-60 minutes, or until the internal temp is 160F. Cover with foil and let stand for 5 minutes. Slice thin and serve on warm pita folds with chopped tomato, onion, and tzatziki sauce. For an authentic restaurant style touch, you can wrap them in foil for easier eating. [SIZE="4"][B]Tzatziki Sauce[/B][/SIZE] I usually make tzatziki a day ahead of time, as it helps the flavors develop. [B]Ingredients:[/B] [LIST] [*]1 16-oz container of plain Greek yogurt [*]1 English cucumber, peeled and shredded with a box grater [*]1 clove garlic, finely minced [*]1 tbsp olive oil [*]Juice from half a lemon [*]1 tsp dried dill [*]1/4 tsp salt, or to taste [/LIST] [B]Preparation:[/B] Lightly salt the shredded cucumber and let sit for 20-30 minutes. This will help pull excess water out of it. Wrap the cucumber in a paper towel and squeeze out as much water as possible. Mix everything together and let sit in the fridge for at least 2 hours or overnight. [IMG]http://i892.photobucket.com/albums/ac125/SteveKroll/Gyros.jpg[/IMG] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:20 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.