Gyro Loaf With Tsatziki Sauce

READY IN: 2hrs 20mins
Recipe by Mercy

I confess, my husband is a gyro junkie. I had never had the ethereal pleasure of a gyro until he introduced me to the wickedly intoxicating Greek concoction a few years ago. The trouble you ask? We were low-carbers for about two years running and it was not cost-effective to make special trips out for a couple of paper-thin slices of meat and some sauce. I developed this recipe out of pure desperation by combining several different recipes (found online) and then adding some of my own ideas and spice.

Top Review by muncheechee

Outstanding! The meat had a perfect gyro flavor. I followed the ingredient list from this recipe but used Alton Brown's methods which included throwing everything into the food processor and grinding until the meat formed a fine paste. Then I pressed the meat into a loaf pan and baked in a water bath at 325F until the meat reached an internal temp of 165F (about 90 minutes). I believe this method was why the meat was easy to slice thinly. I didn't try your tzatsiki so I can't comment on that. I'll use this recipe again though! Thanks for posting!

Ingredients Nutrition

Directions

  1. Mix loaf ingredients together and shape into a freeform loaf in a baking pan.
  2. Bake at 375°F for about 1 hour 15 minutes.
  3. Once loaf has cooled to room temperature or has chilled in the refrigerator, slice it as thin as possible (maximum of 1/4 inch).
  4. Serve it warm or at room temperature.
  5. Can be served in pitas, flatbreads or tortillas with lettuce, tomato, black olives, feta cheese and Tsatziki Sauce or as a main course with a Greek salad, pasta salad or potato salad.

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