I researched the making of Gyros online and found a recipe with more authentic spices and so I made this recipe, but decreasing the oregano to 1 t., and adding 1 t. of Marjoram, and 1 t. of crushed Rosemary. Everything else I kept the same. It was wonderful and tasted just like the real thing! I like the techniques and cooking method suggested in this recipe. It does yield a compact loaf that is easily sliced into thin slices.
I made this for a potluck. Instead of serving it in the usual pita pocket method, I prepared the meat in the food processor, just added all together and let it run for about 4 minutes scrapping down the bowl three times. What I ended up with was a very smooth textured paste I shapped into the loaf. Then I cooked for an hour as described. After cooling I chopped the loaf into a course cut, and mixed with the tzazki.
It was then spread on flour tortillas, added lettace and tomato and rolled up. Sliced into about 2 inch pinwheels, and chilled for about 4 hours to allow it to seal together. It was a huge hit, and much easier to serve and eat then the pitas when you don't want that much at one time.
I am completely in awe...I never ever thought you can take ground beef and turn it into a gyro! I didn't have the lamb, so I purchased 2 lbs of ground beef and wow.. I had a gyro. I was sooo SCARED at first! I was getting company on a Saturday and wanted to try something different. I truthfully was sweatin' this one out. It came out awesome! I let my meat cool down though for at least 45 min..maybe a bit longer, then I put it on a cutting board. I cut it in half (in the center) then I took each half and cut them into thin strips. I got a lot of meat strips doing it like that to put in the pita's I just wish I was able to find more authentic gyro bread. I used a Greek Yogurt/Cucumber sauce, lettuce, tomatoes and bought a small container of crumbled feta cheese to sprinkle on top... PERFECT! MANY MANY THANKS FOR THIS WONDERFUL RECIPE!!
We liked this. I used my kitchenaid instead of slamming it and it worked fine.
Wow!!! I really really like this recipe. I did it slightly differently: I used 1 pound ground turkey and 1 pound ground pork, omitted the bread crumbs, and added a half teaspoon of paprika. Then, just because I like it brown, after I sliced it, I grilled it in a non-stick pan (no oil). It was really good the first night, but when I heated it up the second day, It tasted just like I had gone and bought lunch at my local greek cafe! Thanks for a FABULOUS recipe!
I have made this 6 times now and I think I have perfected it !!!. I double the recipe and you need to definitely follow the directions EXACTLY. Using the Lamb &( Beef 90/10) in equal amounts is the way to go !! I let the meat cool after baking on broiler pan and then use a meat slicer to get those nice thin pieces. Nothing worse than chunky meat that keeps falling out of the pita bread. *** A note to Shani -- your meat doesn't need to be room temp to mix** The slamming on the counter is a GREAT STRESS REDUCER !!! lol Since stores around here don't have Tzatziki sauce, I make home-made from Tzatziki Cucumber Dipping Sauce.
Absolutely incredible! I only had Italian breadcrumbs so that's what I used. Slamming the meat for 10 minutes made a huge difference in the texture (as opposed to meatloaf) so DON'T SKIP THIS STEP!!! This is filled with flavor. The Tzatziki #59336 is wonderful with this and really cools down the intensity of the meat!
I used 2 lbs of ground beef and this was so incredibly good. I couldn't believe I made gyro meat, and my husband was floored! The kneading really works, weirdly/oddly enough, to make the meat just like you'd find at a Greek restaurant or gyro stand. I will make this one again, thanks!<br/><br/>*we make this so often this is our quintessential Summer meal now :) I made it with ground chicken tonight and it was a little different in flavor of course, and not up to kneading for longer than 5 min (also needed double the bread crumbs) but a good sub.
I've made these for family get-togethers a few times, and they are fantastic. Everyone always eats too much and keeps talking about them for months. I serve with homemade Tzatziki and a chopped salad of cucumber, tomato, sweet onion, and parsley dressed with olive oil and lemon juice or red wine vinegar. Greek roasted potatoes are a welcome addition too.
WOW!! This is the REAL DEAL!! The taste and texture is EXACTLY like the gyros served in nearby Greek Town, Detroit! I cannot beleive that this turned out so perfectly! My boyfriend was in total disbelief... in a really happy way. He Loves this dish. I used lamb and beef as directed but added a little extra garlic. I lined a loaf pan with saran wrap then packed the meat tightly into the pan and refrigerated overnight. I then removed the meat from the pan and baked it in a pan with a foil covered wire rack with holes poked in for drainage. I baked until the internal temp was 170 degrees f. I sliced very thinly and served it with Arabian Pita Bread abd Tzatziki along with some thinly sliced red onion, ripe tomato and a little lettuce. Terrific recipe! This recipe will make many relocated Detroiter's very happy! Thanks for sharing!