Steve Kroll
Wine Guy
Gyros
Serves 4
Ingredients:
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:
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.
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.
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