Gyro Loaf With Tsatziki Sauce
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.
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INGREDIENTS
NutritionGyro Loaf
- 1lb ground lamb
- 1lb ground beef
- 1teaspoon oregano
- 1 1⁄2tablespoons onion powder
- 1tablespoon garlic powder
- 3⁄4tablespoon ground pepper
- 1teaspoon thyme
- 3⁄4teaspoon salt
- 1⁄8teaspoon cinnamon
- 1⁄8teaspoon allspice
Tsatziki Sauce (mix together and chill 2 hours)
- 1cup sour cream
- 1
- 1⁄2teaspoon garlic powder
- 1⁄2teaspoon salt
- 1tablespoon parsley
- 1⁄4teaspoon dill
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DIRECTIONS
- Mix loaf ingredients together and shape into a freeform loaf in a baking pan.
- Bake at 375°F for about 1 hour 15 minutes.
- Once loaf has cooled to room temperature or has chilled in the refrigerator, slice it as thin as possible (maximum of 1/4 inch).
- Serve it warm or at room temperature.
- 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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