I used ground veal. Yummy!!! It smells and taste just like the Gyros from my favorite greek restaurant. I am so glad I tried your recipe! This recipe is a keeper! Thank you very much for posting.
This is definitely a keeper. I used a whole cucumber (peeled and seeded) for the sauce and 8oz of sour cream instead of yogurt. I kept everything else in the sauce the same. The sour cream made it slightly too thick, so I sprinkled it sparsely with salt a few times to help draw some liquid out of the cucumbers, helping to make it a little thinner. This was perfect. I also added a few dashes of pepper to the sauce. I kept everything exactly the same for the meat patties, but I used naan from the bakery instead of pitas (next time I want to make my own naan for this). After the patties were grilled and sliced, I laid a slice (piece?) on naan on my pannini press and layered meat and thinly sliced onions on it. I put on the top naan layer and closed the press for a few minutes. After removing from the press, I added the sauce, tomatoes and lettuce between the naan and closed it back up. My husband and I lived lived in Germany for a few years and there were kabab (gyro) stands on every street corner. We fell in love with them there, and this is so close to the taste we remember. Fantastic!
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.