My family and I loved this recipe! Although we did find the Tzatiki sauce to be to sweet and it didn't have enough cucumbers. The meat tasted EXACTLY like the lamb gyros we get from our local restaurant! Thanks for posting this recipe!!!!! We also think that the meat would make great hamburger patties.
These were not bad at all. I did not however make the sauce just based on our taste preference but we loved the flavor of the meat. Thanks
I was highly skeptical of this recipe since I've been visiting a local shop with wonderful gyros for many years now. Sadly, the shop closed last year and I've been looking for a new source for good gyros. I wasn't expecting much from something using beef instead of lamb, but it turned out extremely well! I added a bit more garlic than the recipe called for and used sirloin tip instead of cheaper ground beef. The sauce seemed to be lacking something, but I couldn't figure out what it was. Definitely a keeper though!
I used ground turkey for this recipie. While browning the turkey, I ended up doubling the onion and garlic powder b/c of personal tastes. I followed the advise of some other user reviews and made the sauce the day before, so the flavors would have time to mellow. I used greek yogurt instead of regular yogurt, garlic powder instead of fresh garlic (this was not my preference, but my fresh garlic had gone bad) and I didn't add the sugar to the sauce when it was made. However, i ended up adding the recommended amount of sugar to the sauce while I was making the filling b/c the sauce was still a bit too tart, and it really made the sauce delicious. Instead of making patties and them slicing them after they were cooked, I just let the meat stay as crumbles. We ate them on some flatbread wraps we bought from the store. The gyros were very good-not quite what you get in a restaurant, but they were definitely good for home-made. We will be adding this recipe to our repertoire. Thank you.
I have a tip for the sauce. Take a soft thin cotton material, place it in a colander, and empty the yogurt into it. Cover the yogurt with the material, and squeeze. Place the yogurt into the fridge for a couple of hours. Transfer the yogurt to a bowl and add olive oil, salt, and lemon juice to the recipe, and omit the onions and sugar.
I've made this twice, once with ground beef and the 2nd time with ground lamb. Unfortunately they both didn't live up to a Gyro you would get if you ate out. It seems to be missing something but I'm not sure what. Thanks anyway.
Thought it was crazy to even try to pass this one off on a family of true greek style gyro lovers. It worked, they loved, i laughed. They even hoped for leftovers the next day. Sorry. The sauce was not so easy to pass off, did add some sour cream adjusting, perfecto! Thank you for sharing. will be making more often. xxoo
I had a hankering for some gyros for some time. This recipe filled the void. Worked out really well. Not sure if anyone else tried this, but I but the meat mixture in a loaf pan filled about half way up and put in freezer until just firm. Took out and sliced width-wise (about 1/4 inch thick slices) and pan fryed in a bit of olive oil. Great recipe.
I have found the secret to a great greek yogurt sauce (tzatziki) is to cut the yogurt with a bit of sour cream. Also, I like to omit the sugar, add a bit of lemon juice, mint, and fresh oregano - yum! Slather that on top of these delicious pitas and you're in business!