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    You are in: Home / Recipes / Gyro Meat and Tzatziki Sauce Recipe
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    Gyro Meat and Tzatziki Sauce

    1/6 Photos of Gyro Meat and Tzatziki Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    Timothy J Higgins Eva's Note:

    Excellent! This is just like the Gyro that use to be made on E 9th Street across the from (This Is the Ohio State University) Steeb Hall in Columbus Ohio. Go Bucks! Very,Very easy to make! Great for the next time we challenge for a Football,Basketball or Womens Basketball National Championship! Just great anytime for a fun gathering or family and friends.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the Tzatziki sauce

    Alton Browns

    Tzatziki sauce

    Directions:

    1. 1
      Chop onion up in a food processor for 15 seconds. Remove and drain the juice in a strainer or towel. Dump the juice. Put the onion back in the processor and add the ground lamb,garlic,marjoram,rosemary,salt and the pepper.
    2. 2
      Process for about 1-2 minutes until it looks like paste.Scrape out the bowl into a loaf pan.Preheat oven to 325. Place the meatloaf pan in a water bath. (That means setting the loaf pan another baking dish so the water is about half way up the side of the loaf dish).Bake for 60 minutes or until the meat reaches 165-170.
    3. 3
      Remove from the oven and take the meat out of the loaf pan. Let it cool on a cooling rack for a few minutes.Slice and serve on a pita with the Tzatziki sauce. Also top with onion,tomato and feta cheese.
    4. 4
      Alton Brown Precess:.
    5. 5
      Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
    6. 6
      Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
    7. 7
      To cook in the oven as a meatloaf, proceed as follows:Preheat the oven to 325 degrees F.
    8. 8
      Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
    9. 9
      To cook on a rotisserie, proceed as follows:.
    10. 10
      Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
    11. 11
      Preheat the grill to high.
    12. 12
      Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
    13. 13
      Sauce:.
    14. 14
      Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
    15. 15
      Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

    Browse Our Top Lamb/Sheep Recipes

    Ratings & Reviews:

    • on November 25, 2007

      55

      This was excellent and well worth making. Between the savory taste of the lamb and the spectacular taste of the sauce I would recommend this to everyone. Bravo Timothy!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 16, 2011

      55

      Sorry Timothy.....This is one great recipe, however, this one great recipe belongs to (word for word) Alton Brown on Food Network. It is good, though.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 19, 2011

      55

      Not quite the texture of meat I am used to in a gyro, but very close in taste and feel to what I get at our local Greek restaurant. The tzatziki sauce is wonderful! My son loves gyros, and this was a nice way to do them at home for him. After reading Susie Pots & Pans Review I did check Alton Brown's recipe....and it is his recipe, but hasn't been posted on food.com yet. So still 5 stars, for posting the delicious recipe! Made for Zaar Chef Alphabet Soup tag.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Gyro Meat and Tzatziki Sauce

    Serving Size: 1 (563 g)

    Servings Per Recipe: 7

    Amount Per Serving
    % Daily Value
    Calories 898.2
     
    Calories from Fat 622
    69%
    Total Fat 69.2 g
    106%
    Saturated Fat 30.5 g
    152%
    Cholesterol 211.5 mg
    70%
    Sodium 979.3 mg
    40%
    Total Carbohydrate 17.2 g
    5%
    Dietary Fiber 2.1 g
    8%
    Sugars 10.4 g
    41%
    Protein 50.1 g
    100%

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